Provide clear, step-by-step instructions and allow time for questions.
Divide them into pairs or small groups and assign them a recipe and cooking station.
If you are using a hands-on approach, give the students time to practice the techniques they have learned..
Upon successful completion of the course, the student will be able to demonstrate the following, 1) Show proficiency in dry, moist, and combination heat cooking methods
2) Implement professional standards in food preparation
1) Demonstrate skill in knife, tool and equipment handling
Please contact your instructor for any possible changes
This course is structured to teach the fundamental and basic concepts of culinary techniques and cookery to include the Brigade system, cooking techniques, heat transfer, sanitation, safety, equipment usage and maintenance, menu knowledge and professionalism
You’ll examine how to dress appropriately for working in kitchens, hygiene basics, and the fundamentals of knife safety
With this knowledge, you’ll be able to prepare and serve food in a safe and hygienic environment and protect yourself from preventable accidents whilst cooking
