Cooking Meat, Fish, Poultry & Plant-Based Proteins

As the student grasps basic cooking techniques, they need to further master those methods using a variety of animal and plant proteins. These food items are generally the costliest to procure, the most difficult to reproduce expertly and consistently, and consequently come with a premium price on the menu. Assessments are available starting at the time of purchase and up to 60 days after the time of purchase. A one-time 30-day extension for assessment access is available for an additional $39 fee. Available to U.S. residents only.