ADVANCED CULINARY ARTS

This course is designed to further students' knowledge of concepts, skills, and techniques involved in the culinary arts. Emphasis is placed on meat identification/fabrication, butchery and cooking techniques/methods; appropriate vegetable/starch accompaniments; compound sauces; plate presentation; and quantity food preparation. This course is recommended for students interested in careers in hospitality management. Students operate a restaurant, rotating through the various jobs in restaurant management and operation. After school hours may be necessary to complete course requirements.