| Course Description |
|---|
|
| This is where the budding professional chef begins. Start with the basics |
| taught in a commercial environment with the highest standards. Learn |
| proper knife techniques, commercial equipment use, and the skills for each |
| station in a kitchen. Learn sauce making from the classics to |
| contemporary, presentation techniques, flavor pairing, and the elements of |
| taste. Produce meat, fish and poultry types and cuts and preparation are |
| all introduced through lecture and hands-on application. |
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