The Culinary Foundations II Certificate will dive deeper into pantry basics, grilling, sautéing, frying, and pastry. Students will learn to create salad dressings with various bases, build a sandwich, grill and marinate various types of meat, sauté meat and vegetables, demonstrate frying techniques, and bake pound, sponge, and Swiss roll cakes.
• Compose a Greek Salad.
• Create oil, mayonnaise, and vinegar-based salad dressing.
• Prepare a Monte Cristo sandwich.
• Grill and marinate fish, steak, and pork.
• Demonstrate the technique for sautéing meat and vegetables.
• Compare and contrast the techniques for deep fat frying and pan frying.
• Bake a sponge cake.
• Decorate a Swiss Roll cake.
• Follow a recipe to completion.
Required Materials, Supplies, or Special Equipment:
Non-slip, closed-toed shoes
|
Login/Create account
checkout
view cart (
0
)
