Shrimp and Creamy Polenta

Culinary Arts 2

  •  Culinary Arts 2: Y681 (2 credits)

    Suggested Grade Level 10-12

    Prerequisites: Introduction to Culinary Arts

    This full year, double period course reinforces the safety and legal sanitation guidelines for commercial food service operations, and requires ServSafe certification training for seniors. Students learn advanced food preparation techniques, presentation, quantity control, inventory, purchasing and cost control. Centre Plate provides students with the opportunity to operate a licensed restaurant, plan and provide catered events within the program. Students are required to wear uniforms, appropriate clothing and footwear for this course.

Last Modified on August 26, 2020