Fundamentals of Healthy Cooking!
1) Safe Food Handling and Preparation
Prepare and serve food safely, taking proper handling precautions to prevent food borne illness; prevention of cross contamination and proper food storage.
2) Utensils and Identifying Equipment
Correctly identify kitchen equipment, utensils used in the food service industry and proper maintenance.
3) Knife Skills
Proper knife handling skills and utilization of knife setup, cutting board, color codes and safe knife techniques.
4) Food Service-Math and Recipe Conversion
Apply math formulas to determine proper portion control and serving sizes per recipe.
5) Cooking Terms and Techniques
Accurately describe and perform basic cooking techniques including methods like: dry heat, moist heat and smoking meat.
Classes for all ages and abilities!
Tiny Chef (4-8years) | Junior Chef (9-14years)
Senior Chef (15-18years) | Adult 18+ & Family