Culinary II: Advanced Techniques 4-Week Course

This course builds on those units and skills learned in the Culinary I class. It covers selection, preparation, and care of food in meal management, as well as budgeting. Students prepare and serve meals to staff and/or students during the second semester. In addition, students study and prepare foods from geographic regions in the United States and/or foods of other cultures. Career options and speakers are emphasized in this course. 

Program Objectives

• Develop proficiency in advanced cooking techniques and culinary arts.
• Enhance understanding of flavor profiles and ingredient pairings.
• Master the art of plating and presentation.
• Learn efficient kitchen management and team collaboration skills.

Curriculum Overview

• Week 1: Mastering Advanced Techniques - Sautéing, Braising, and Sous Vide.
• Week 2: Exploring Global Cuisines - Italian, French, and Asian Fusion.
• Week 3: Flavor Development - Aromatics, Spices, and Seasoning.
• Week 4: Culinary Presentation - Plating Techniques and Aesthetics.

Join us for Culinary II and take your culinary skills to the next level with our expertly designed curriculum and hands-on learning approach.

Potential Career Opportunities

• Sous Chef
• Pastry Chef
• Catering Manager
• Food Stylist
• Restaurant Manager
• Private Chef
• Food Critic
• Culinary Instructor
• Recipe Developer
• Food and Beverage Director

Skills you will gain

• Food Safety
• Kitchen Management
• Menu Planning
• Teamwork
• Time Management
• Recipe Development
• Food Presentation
• Ingredient Selection
• Advanced Cooking Techniques
• Culinary Innovation