This foundational program will introduce students to the early knowledge they need to enter the culinary world. Join a professional chef in a kitchen environment to learn about food safety and sanitation as well as basic knife skills for vegetables and meats. Develop flavorful batters, soups, and sauces and learn the basics of baking pies, tarts, and bread.
- Demonstrate cleanliness in the kitchen.
- Apply safety and sanitation guidelines to minimize food illness and injuries.
- Describe the methods for cleaning, storing, and cooking vegetables.
- Explain the different classification of pastas.
- Recall cooking techniques when using moist heat.
- Recall cooking techniques when using drying heat.
- Identify cuts of beef and fish.
- Demonstrate basic knife skills.
Required Materials, Supplies, or Special Equipment: Non-slip, closed-toes shoes
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