Culinary Arts II is the second of a sequential pathway that focuses on a variety of topics. These might include appetizers, soups, breads, pastries, cake decorating, foreign foods, Mastering the Art of French Cooking—Julia Child, sandwiches, meats, Bed and Breakfast Lodging—meals, pasta and meal planning. Safe and Proper knife skills and ServSafe background will be stressed throughout the unit. Students will be exposed to the latest in food industry technology. This is a lab-based class setting; however, it does include demonstrations, field trips, and speakers. This is a Montana Career pathway for Hospitality/Tourism. This course is to be interactive, student-centered, collaborative and cooperative.