This course will expand on the techniques and skills mastered in Culinary Arts 11A.  Topics include advanced knife skills, timing, station organization, and the preparation of stocks, soups, sauces, salads, vegetables, starches, entrees and baked goods in a timely and professional manner. Evaluation is based on food production and presentation, safety and sanitation, personal management, communication and teamwork. The course is taken concurrently with Culinary Arts 11A.