This advanced course will further build on techniques and skills mastered in Culinary Arts 11 A & B. This course prepares the serious culinary student for gainful employment and/or entry into post-secondary education. In this course, time management will be driven by food production requirements. As a member of the kitchen brigade, you will learn to simultaneously prepare different food products in a bustling commercial kitchen. Evaluation is based on food production and presentation, safety and sanitation, personal management, communication and teamwork. Prerequisite courses are Culinary Arts 11A/11B. This course is taken concurrently with Culinary Arts 12B.
Course code: YVHE-2AP