Summer Institutes Level 3 Mastery
Level III: Mastery
Fee: $675
Prerequisite: Completion of Level I: Basic and Level II: Advanced.
Synopsis: Level III begins with garde manger, the cold kitchen. This is followed with food plating techniques, more baking and pastry, and individual desserts. Math applications in foodservice are also covered. The course concludes with global cuisine, where participants learn about its history, ingredients, equipment and cooking techniques.
Topics include:
- Garde manger
- Food plating
- Baking and pastry
- Baking equipment
- Individual desserts
- Math application
- Global cuisine
- History of cuisine
- Variety of ingredients
- Using unique equipment
- Cooking techniques
Location and dates:
The International Culinary School at The Art Institute of Las Vegas
Henderson, NV
June 21-26,2009
Site Details
University of South Carolina
Columbia, SC
June 21-26,2009
Site Details
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