San Diego Culinary Institute, Inc.
 

Course 153: Kitchen Skills III (Vegetable and Starch Cookery)

Kitchen Skills III continues to build upon the basic cooking techniques developed in the previous classes. The four methods of cooking first encountered in Kitchen Skills I, are applied to the preparation of vegetable side dishes and main courses. Product identification and proper handling of the vegetable products commonly available to the professional chef are objectives of this class. Increasing the student's awareness of global cuisine, this class exposes the student to a variety of legumes, rice, grains and other starch preparations.

1 Credit, 32 hours

Level:

Intermediate

Prerequisite:

Kitchen Skills II

Next:

Kitchen Skills IV