Introduction to Culinary Skills 2

This course expands on the skills gained in Cooking Foundations, giving students the opportunity to refine techniques and apply them to more complex dishes. Students will practice advanced methods, develop flavor, and begin focusing on presentation and creativity. Key skills and topics include:

• Advanced knife skills 
• Cooking methods such as roasting, braising, grilling, and stir-frying
• Intermediate preparation of proteins, including poultry and seafood
• Flavor building with herbs, spices, and seasonings
• Introduction to plating and presentation skills
• Recipe adaptation and menu planning
• Expanded food costing and portion control
• Team-based cooking projects