Courses and Descriptions

CULI-3002Advanced Culinary Skills

To become a well-rounded chef one must apply basic cooking fundamentals with modern techniques. Focusing on skill refinement and advancement from prior learning experiences in the program, you will be participating in a classic kitchen brigade executing an a la carte menu for dinner in a fine dining restaurant. Study and practice of past and current culinary trends will be delivered through the preparation and final plating of the menu items. Theoretical and practical study includes modern cooking techniques and the identification and the composition of wild game. Evaluation will be based on daily practical work, assignments as well as a black box final cooking examination.


CULI-2012 and CULI-2017 require a minimum grade of B.
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Red River College Polytechnic endeavours to provide the most current version of all program and course information on this website. Please be advised that classes may be scheduled between 8:00 a.m. and 10:00 p.m. The College reserves the right to modify or cancel any course, program, process, or procedure without notice or prejudice. Fees may change without notice.