Course Description

Cook with confidence! Whether it is learning which knife to use or roasting the perfect organic chicken, this course teaches you simple chef techniques. With Chef Fundamentals, when the recipe calls for minced, julienne or large dice, you’ll know exactly what to do.

The nineteen lessons cover a wide range of instruction, including kitchen equipment and tools, portion control procedures, basic cuts of meat, dry and moist heat cooking methods, slicing, dicing, chopping, plate presentation, seasoning, poultry, seafood, development of consistent recipes, waste management, workplace safety and more.

The course, printable recipes, reference guides, and glossary are available on mobile phones, tablets and computers.

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