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CULINARY CERTIFICATE: Fundamentals of Cooking Techniques (recommended to be taken first)

This Fundamentals of Cooking Techniques class will cover the main kitchen basics and classic preparations focusing on sanitation, knife skills and basic techniques. Participants will have the opportunity to work with whole chickens, flat and round fish as well as learn shortcuts and best practices when slicing, dicing and mincing.

This class will meet for a total of 50 hours from 6:00 p.m.-11:00 p.m. on Tuesday and Wednesday evenings beginning on Tuesday, March 20 to Wednesday, April 18, 2018.


March 20
6:00 p.m. - 11:00 p.m.
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