including but not limited to advanced meal preparation and desserts , large scale food preparation and catering , global cuisines , advanced meat fabrication as well as nutrition and sustainability in menu planning . Students are recommended to test for ServSafe Certification & Pro-Start Level 2 Certification . Enrolled students will be considered Connecticut CTE concentrators . Students are recommended to participate in before and after school activities with the class including competition . Prerequisite of Transitional Culinary Arts required . Course can be taken for credit for 2 years .
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