This advanced program is designed for second-year culinary students looking to refine their technical expertise and kitchen management. Building on foundational knowledge, the course covers professional butchery, the science of advanced sauce reduction, and the intricacies of hand-made pasta. You will explore modern cooking methods like precision temperature control and advanced plating techniques used in premium catering and fine dining environments. The curriculum emphasizes the philosophy of in-house production, using fresh, local ingredients to create high-end results across various culinary disciplines.