Course Breakdown - Semester Two

November 23, 2015 - February 11, 2016

Advanced Methods and Techniques

Students will take the skills they have developed in Intro to Methods and Techniques to another level by adding new, more advanced cooking techniques. Some of these techniques may include but are not limited to butchery, sous vide, garde manger, bakery, smoking, curing, breads, pastries, and various ethnic cuisines.  Students will be required to keep a log book, and to create a presentation/demonstration about one advanced cooking technique to the class and selected community members at the end of the semester.

**Events may be held and attended at any approved time. Students must attend and participate in a minimum of 64 hours of events.