This workshop will give culinary educators a guide on how
to sequence culinary skills from entry level to the advanced level, in order to
establish readiness for postsecondary culinary training.
Demonstrations and
hands on learning of International Cuisine, Plating, and Artisan Breads will be
the culinary skills focus of this workshop.
Participants should wear appropriate clothing for a culinary lab (no open toed shoes, hair pulled back, no excessive jewelry, etc.).
If you would like to bring your own knives you are welcome to do so but knives will be available for use.