Culinary Arts II

CULINARY ARTS II Unleveled 60008

2.5 credits

Prerequisite: Culinary Arts I

This course is designed to further students’ knowledge of the fundamental concepts, skills, and techniques involved in basic cookery and baking. Emphasis is placed on meat identification/fabrication, butchery and cooking techniques/methods: appropriate vegetable/starch accompaniments; compound sauces; cake and torte production; decorating and icings; frozen desserts; plate presentation; breakfast cookery; quantity food preparation; knowledge of ingredients; weight and measures; baking terminology, formula calculations. An entrepreneurship series is included with this section. Upon class work and laboratory completion students should be able to demonstrate a basic proficiency in how to plan, execute, and successfully serve entrees with complementary side items and be able to perform cake-decorating techniques, and to produce and plate assorted pastries. Students will create a product and bring it to market for sale (to our Wildcat Cafe).