Advanced Certificate Culinary Arts - Term 2

Culinary Techniques 2
Through a combination of cooking demonstrations and practical workshops, the course builds on the skills and knowledge gained from Culinary Techniques 1.

Students will be exposed to advanced cooking techniques, including an emphasis on plate presentation that will require both a higher skill set and the need for efficient and effective teamwork typical within restaurant management. Students will develop their leadership skills running a simulated, hierarchical kitchen brigade while producing more elaborate dishes under the European theme as part of the College’s dining room operations