Course Number: 622
Offered: Every year
Open to grades 9, 10, 11, and 12
Prerequisite: Proficient in Culinary 1
One Quarter - .5 Credit
Credit Group: Elective
Gain additional culinary skills to those learned within Culinary 1 in the Hospitality and Tourism pathway. The culinary focus and lab experience will explore breakfast selections, sandwiches, salads, pizzas, seasonings, sauces, stocks, and soups. Proficiency in this course is needed for Culinary III and Food and Nutrition.