Course Number(s): F402321
Length: 1 Semester (2 Credits)
Prerequisites: C or better in Culinary Arts I
Grade: 10-12

Students in the Culinary Arts II class will be able to prepare basic stocks, sauces, vegetables, meats, dairy, fruits and desserts. They will learn food preparation skills such as baking, broiling, grilling and stir-frying. Safety and sanitation procedures for home and business will be emphasized. This course will focus on planning and preparing meals for a variety of food-service industries as well as for the family. Note: $5.00 lab fee is suggested for all food courses.