Advanced Culinary
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Description:
Advanced Culinary Arts is a semester course designed to extend students’ knowledge and execution in the kitchen. Concepts to be covered will include advanced cooking methods, recipe and menu development, mastery of culinary math, and the impact of global foods on the United States of America.
Aspects to be covered:
- Advanced Cooking Skills
- Flavor Development
- Plating and Presentation
- Global Cuisines
- Foods of Latin America
- Foods of Asia
- Southwest Asian
- Southern/Eastern Asian
- Foods of North America
- Regional American
- Canadian/Alaskan
- Foods of Europe
- Western/Northern European
- Southern European
- Eastern European/Russian
- Course Syllabus
Here you will find expectations and content that is expected to be covered in class.
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