Fundamentals of Cooking II

This course is designed for industry professionals and home cooks alike. Students will incorporate all principles learned in Fundamentals of Cooking I.  This course will consist of hands-on cooking techniques, course work, and lecture material. Students will learn to cook proteins utilizing classical French techniques.  Principles of dry, moist and combination cooking will be applied to both proteins and classical starch and vegetable preparations.  If you are in the industry and looking to level up your skills, this course is for you!  Prerequisite: Fundamentals of Cooking I.