CLN202 Applied Culinary Techniques II
This course will expand on CLN 102 Culinary Techniques I: Culinary Foundations, Planning and Meal Prep. Students will improve their foundational skills and learn advanced preparations for various animal and seafood proteins. They will be introduced to and create garde manger (cold kitchen) preparations, including cured and smoked charcuterie. They will also evaluate various types of meal service such as banquets and buffets, and understand the differences in their preparation and the presentation details involved. Students will be required to purchase uniforms and supplies.
Prerequisite
CLN101 Introduction to Culinary Arts Minimum Grade of: C- and
CLN102 Applied Culinary Techniques I Minimum Grade of: C-