AFS101 Culinary Arts: Part II
Explore more about soups, sauces, stocks, roasting, grilling, braising and many of the exciting and new advanced techniques that chefs use in culinary arts: poaching, carving, garnishing, pasta making and molten sauces. To ensure that proper sanitation guidelines are followed, this class requires that each student come prepared to cook. Comfortable clothing is suggested; sneakers or nonskid shoes, a baseball cap, apron, knife, cutting board and containers must be brought to each class.
Textbook required (same as Introduction to Culinary Part 1): Available at the Danvers Campus Bookstore. Cost of class includes perishable fee.