This course is an introduction to preparation techniques of foods including vegetables, starches, dairy, eggs, fish, soups, sauces, shellfish, poultry and meats. Knife skills, cooking methods, food presentation, butchering, kitchen organization, recipe conversion, weights and measures, equipment usage, and product evaluations are introduced. Demonstrations and the practice of various cooking methods while adhering to safe sanitary food handling procedures will be incorporated daily.
Total Program Hours: 45 hours