Culinary Arts 2

This competency-based course builds on the basic culinary fundamentals and standard practices that lead to a career in culinary arts. Students will expand their culinary knowledge by learning how to make desserts, appetizers, salads, seafood, soups, and sauces. They will also learn how to recognize, select, and properly use tools and equipment. An emphasis will be placed on identifying and preparing a variety of foods and recipes from different regional cuisines. Using virtual reality, students will prepare a variety of recipes while effectively managing time, accurately measuring ingredients, and appropriately using kitchen equipment. Food safety and sanitation techniques will align with industryrecognized certifications. Upon completing this course, students will be equipped with the knowledge and skills to earn a digital badge in Culinary Arts 2 and be better prepared for the certification exam.