Advanced Certificate Culinary Arts - Term 2

European Cuisine
The course will group together very distinctive regional cuisine styles with their rich, cultural backgrounds. Students will be directly exposed to these cultural and ethnic cuisines and will understand the role and importance of these cultures in today’s cuisines.

The course will also examine how other factors such as climate and religion have influenced food and native customs. Students will therefore need to research and present on a wide variety of these topics. This module complements the requirements of Culinary Techniques 2 through organized theme days in the dining room