Skills Certificate in Advanced Cook Skills
The student builds on the Skills Certificate in Culinary Arts: Cook Skills requirements for an advanced laboratory experience that will prepare them for positions as line‐cooks, sauciers, or as workers in the cold kitchen and/or the bakeshop. The curriculum includes intense hands‐on experience in the cold kitchen, preparations of soups and sauces, vegetable and starch cookery, short order cooking in both the breakfast and lunch stations, introduction to basic baking skills, an understanding of nutrition and menu planning.
Courses
- CLN ART 123 — Culinary Skills II