Introduction to Culinary Skills 1

This hands-on course is designed to introduce students to the home kitchen with an emphasis on kitchen safety and fundamental cooking techniques. Students will learn the essentials of working confidently in a kitchen environment. Key skills and topics include:

• Basic knife skills
• Food-borne illness prevention & sanitation
• Precise measuring techniques
• Basic cooking methods (sautéing, steaming, boiling, baking)
• Proper preparation of grains, vegetables, and basic proteins
• Nutrition retention in cooking
• Basic food costing and portion awareness