Phases of our Culinary Classes

Offering classes for all ages and abilities!

• Tiny Chef (4-8years) and Junior Chef (9-14years)
• Senior Chef (14-18years), Adult 18+, and Family

01 Safety: Safe Food Handling and Preparation

• Trainees will learn to prepare and serve food in a safe manner, taking proper handling precautions to prevent food borne illness; prevention of cross contamination and proper food storage.

02 Utensils and Identifying Equipment

• Trainees will be able to correctly name pieces of kitchen equipment, utensils used in the food service industry and proper maintenance.

03 Knife Skills

• Trainees will learn proper knife handling skills and utilization of knife setup, cutting board, color codes and safe knife techniques.

04 Food Service-Math & Recipe Conversion

• Trainees will learn and apply math formulas to determine proper portion control and serving sizes per recipe.

05 Cooking Terms and Techniques

• Students will be able to correctly describe and perform basic cooking techniques including the following methods: dry heat, moist heat and smoking meat.

 Register Online for a class today!!!