Culinary Arts II
The third course in the pathway emphasizes the production of dishes, both savory and sweet, using the techniques learned in the two previous classes. In addition, fundamentals of front of the house operations and requirements needed to create and run a successful restaurant are also presented.
The third course in the pathway emphasizes the production of dishes, both savory and sweet, using the techniques learned in the two previous classes. In addition, fundamentals of front of the house operations and requirements needed to create and run a successful restaurant are also presented.
Course Calendar
Course Calendar