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Culinary Skills II

Course Code COOK-211
Lecture hours per week
Lab hours per week 4
Course Availability: Open

A follow-up to Cook 111, this 14-week course will further develop students’ fundamental culinary skills. Once students complete this course, they will be able to confidently create work plans, practice culinary techniques, apply advanced preparation methods, and work in a timely manner to present and taste food products.

In-class learners will participate in practical labs to apply theory (implement a work plan and recreate demonstrated dishes while working safely and hygienically) and experience a series of professor-led demonstrations. Online students will learn from expert videos that clearly demonstrate theory and application. They will also send in their own video-recorded demos for evaluation.