Prerequisites: MET ML 698 or MET ML 700. Building on skills developed in Culinary Arts 1, explore a variety of new foods and techniques, from charcuterie and game to ancient grains and rice. Make fresh pasta, risotto, and polenta from Italy. Learn techniques informed by France’s rich culinary tradition to produce terrines, pâtés, and confit. And finally, draw inspiration from our New England shores during seafood lessons featuring lobsters, oysters, and clams.

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