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Course: Professional Cooking 2
Advanced skill sets of professional cooking: sanitation, knife skills, heat transfer, protein cooking, vegetable cooking, working in teams, Mise en place, sauce production and starch cookery. (Prerequisite: 10-316-122, Professional Cooking 1)
Course ID: 10316124_060774
Start Date: 8/19/2025
End Date: 10/9/2025