Culinary Fundamentals

Course Description: In this course, students will apply fundamental culinary techniques, such as knife handling skills and proper use of tools and equipment. An emphasis will be placed on mise en place, the management of time, ingredients and equipment. Students will apply standard recipe conversions using proper scaling and measurement techniques.

Supplies Needed: Binder or folder with prongs, paper, highlighter, dry erase marker, inexpensive calculator, paper/pen, 50 index cards.

Also, a shoe box and a whenever we are cooking/baking and you want to take something you made out of the kitchen, you will need a container from home. 

Culinary Fundamentals will be taught second semester for the 2024-2025 School Year