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Course Description

 This course introduces the fundamental concepts, skills and techniques in basic cookery (moist, dry and combination heat).

Learner Outcomes

Upon completion of this course, students will learn:

  • Basic knife skills.
  • Basic cooking techniques.
  • How to menu plan using local ingredients.
  • How to properly measure and follow a recipe.
  • Proper kitchen terminology.

Notes

Uniform required: hat or hair covering, chef's coat, smock or apron and closed toe shoes.
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