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An introduction to the fundamental concepts and techniques of basic protein, starch, and vegetable cookery. Higher development of fundamental cooking theories and techniques from Skill Development I will be continued. Emphasis is placed on the study of ingredients and an introduction to small sauces will be given. Expanded concepts of time lines and multi-tasking, station organization, culinary French terms, and food costing will continue.

Resources: Open Courseware from Adam Smith College, Georgia Organics, The Chef's Academy, MIT, Atlantic Cape CC, Manage Your Bar, UC Berkeley, Stanford along with many of the World's finest University's.

Language: English

Professors: Michael Williams
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World Mentoring Academy is offering FREE Open Courseware. Setup a free user account & select courses with video lectures, Syllabus, Free textbooks when avail., assignments/homework, testing from MIT, Harvard, UC Berkeley, Stanford, U of Mich, Yale along with many of the World's finest University's (700+courses/24-48+ Lectures)
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