Course (4 lessons)
Knife Skills and Basic Prep
Sautéing and Roasting
Understanding Herbs and Spices
Food Safety and Sanitation Essentials
Description
Students will master essential knife skills and basic preparation techniques, gain proficiency in core cooking methods such as sautéing and roasting, and learn to enhance flavors through proper use of herbs and spices.
Details
Type
Course
Subtype
Self-paced
Subject
Cultural Tourism, Culinary Arts & Food Services, Cooking & Nutrition
Language
English
Grade
5th Grade (ages 10–11), 9th Grade (Freshman) (ages 14–15), 10th Grade (Sophomore) (ages 15–16), 11th Grade (Junior) (ages 16–17), 12th Grade (Senior) (ages 17–18), College/University, Professional Training, Adult Education Programs, Continuing Education
Standard
—
Age group
Teenager (13–17), Preteen (10–12), Older Child (8–9)
Refunds
No Refunds
Expertise
Professional culinary experience for more than twenty years.
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