The Cuisine 2 is an intermediate course designed to continue building on the foundation skills of culinary principles and procedures for food preparation and service of Cuisine 1. Students will learn and put into practice the different cooking methods used in today’s modern kitchens while employing sanitary food handling processes. They will also gain the technical skills required to identify, select and prepare a variety of foods and meals, with special emphasis on breakfast meals, sandwiches, terrines and pates, dairy products, meat, poultry, fish and shellfish. In addition, they will be exposed to the basic principles of menu planning, standard recipe formulation, costing and conversions for culinary applications as well as overall food cost calculation and control.

Temps présentiel : 30 heures

Charge de travail étudiant : 45 heures

Méthode(s) d'évaluation : Examen final pratique, Participation et assiduité