Knowledge and identification of the various commodities used in the kitchen form the foundation and first step toward becoming an accomplished chef. This course will also help the students to understand various cooking methods involved in the production of Continental Cuisine. This course will teach students how to prepare food in French Cuisine while understanding the ingredients. This semester would see the addition of meat, fish, and other necessities. This course will cover intermediate topics in baking and patisserie. The students will plan and demonstrate various continental Menus.