Description
This course will build on culinary foundational techniques from previous classes. The focus will be on animal butchery, seafood fabrication, modern and advanced culinary techniques, gluten free and vegan cooking. Students will be able to demonstrate fabrication of poultry, pork, beef, lamb, fish and shellfish. Students will learn how to properly package and store butchered meats. Students will be able to define primal and sub primal animal cuts. Cooking a pre fix menu, market baskets, American cuisine, sous vide, molecular gastronomy and plating techniques will also be covered.