CULINARY TRAINING 12
COURSE CODE: MCUL-12
*This course may be offered in Period 1 or outside of the timetable.
This program gives students training in quantity (commercial) food production and catering and builds on the skills learned in Culinary Training 11. Units of study include kitchen organization, use of industrial equipment, menu planning, safety and sanitation, as well as food preparation skills in baking, sandwich and salad making, meat, fish and poultry cooking, short order cooking, soups and sauce preparation, vegetables, pasta and rice cookery with a strong focus on multicultural cuisine.