GASC 2020 Culinary Skills II
Application of the knowledge of making precision cutting by using the correct tools. Includes the skills of planning for the preparation of vegetables, rice, rhizomes, dry and liquid proteins, trimmings and embellishments. Emphasis in the preparation of cold food and small appetizers, as well as the places of finished plate production. Requires 30 class hours and 90 hours of closed lab.
Prerequisite
GASC 2010