Culinary Arts III

CULINARY ARTS III    Unleveled 60009 

2.5 credits

 Prerequisite: Culinary Arts II

This course introduces students to current culinary trends which include a variety of preparation methods. Topics include current developing trends such as adaptation of native/regional ingredients and preparation methods of a variety of contemporary cuisines. Students are required to pass the safety exam to work in the kitchen.   Emphasis is placed on menu planning, teamwork, plate design, flavor profiles, recipe development, nutrition, advanced knife/culinary skills, and professionalism. Upon completion, students should be able to apply knowledge of a variety of contemporary cuisines and standards in the kitchen laboratory. Students will create a product and bring it to market for sale.