Culinary Art (Cook) Appr Lvl 3 (CULP 3001)

In this final level of technical training students learn human relations, basic service skills, and advanced menu design that employs food costing and controls. Students prepare advanced soups, sauces, meat, poultry, and seafood dishes, specialty starch, and vegetable cookery. Students also learn basic charcuterie and expand their skills in baking to include cakes, tortes and advanced dessert preparations.