Course Overview
Engage in a hands-on exploration of foundational culinary techniques essential to success in a modern kitchen. Cold food preparation, knife skills, and ingredient identification form the basis of this immersive experience. Learners will transform vegetables, grains, and starches using core cooking methods such as sautéing, poaching, roasting, and grilling. Emphasis is placed on flavor recognition, aroma identification, and comparative tasting to refine the palate. Students will craft stocks, soups, and classical sauces, and explore their contemporary applications with a focus on balance and consistency. The course also covers the preparation of dressings, sandwiches, canapés, and modern salads using oils, vinegars, and garnishes. By the end of the course, students will be prepared to enter the culinary workforce with a strong foundation in kitchen skills and food safety.Information for students: Bring your own apron.Bring Tupperware/Ziplocks to take home your products.Wear flat, closed-toe shoes.Check your student portal for a map to get to the kitchen.