AFS102 Culinary Arts: Part III
Learn more advanced preparations of reductions & glazes, sauces and soups including clear, cream and chowder. Please bring a knife, apron, cutting board and containers to each class.
Textbook required (Same as Intro to Culinary Part 1): Available at the Danvers Bookstore. Students who successfully complete Intro to Culinary Arts I – III can earn credits towards Culinary Certificate or Degree Program. Contact Center for Alternative Studies for more information. Cost of class includes perishable fee.