Introduction to Culinary Principles

Description

Introduction to Culinary Principles

Our Introduction to Culinary Principles class is a foundational course designed for students to learn the basics of cooking, knife skills, recipe reading, planning and costing a menu, and food sanitation and safety. They will also learn the basic makeup of a classical kitchen and the equipment necessary for its function. They will also have the opportunity to apply their knowledge by participating in hands-on cooking activities. This class includes the student’s ServeSafe Food Handlers Certification.

– Safety and Sanitation

– Equipment Safety

– The Classical kitchen

– The Equipped kitchen

– Recipe functions and Menu Planning (costing)

– Knife Skills

– Vegs and Meats

 

Beginning March 22.
Ask us about our Intro and Basics Culinary Courses Package = both courses plus your Junior Culinarian’s Chef Kit.

The Intro and Basics will be prerequisites for any other High School level Culinary Courses.