A continuation of Culinary Arts 12A, this advanced course offers advanced culinary principles and techniques within a dynamic team environment. Plate presentation techniques, facilities management and leadership comprise a short list of topics covered. 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 12A.
Course code: YVHE-2BP