Credit: 5 per semester
Year Long Course
Grades: 9,10,11,12
Fee: $30 each semester
Prerequisite: Must pass Culinary Essentials I with a 70% or better to take Culinary Essentials II
Course Description:
This class is a continuation of Culinary Essentials I. This semester long course will serve as the foundation of techniques to produce all fine cuisine. The focus will be on: garde manger, seasonings and flavorings, International cuisine, American regional cuisine, dining service skills, culinary nutrition and sensory analysis, planning a catered event, and career opportunities. Aligns with CO Content Standards: Reading, Writing and Communicating #3 & #4; Mathematics #2 & #4 and Natl. Industry Standards.