This course covers the foundations of the kitchen, from food and kitchen safety to fundamental stock, soup, and sauce production. With lessons on ratios and essential knife skills, this series will ready anyone for the high demands of a professional kitchen.
Culinary Intermediate
With an introduction to the principles of food science, this course expands on the basics with an exploration of essential cooking techniques, like sautéing, poaching, and grilling. In addition to meat, poultry, and fish, you’ll explore the details of specialty cookery for an array of vegetables, eggs, grains, and pasta.
Culinary Advanced
This comprehensive course is a deep dive, with detailed lessons that build on experience and learning for high-level execution of culinary techniques. Plus, you’ll learn the science and techniques behind plant-forward cooking, low and slow methods, and even basic doughs and batters.
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