This course introduces the fundamental concepts, skills, and techniques in basic cookery, including moist, dry, and combination heat. Emphasis is placed on safe food/equipment handling, nutrition, recipe conversion, measurements, terminology, classical knife cuts, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the food service industry.

This course has no requirements.

Once you provide your contact information below, you will be placed on the wait list for this course section. The wailist queue is first-come-first-serve. When you time to register comes, you will receive an email with instructions on how to register. Please monitor your email.