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Lesson
10 Week Basic Culinary Skills Overview
Practical
Theory
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5
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8
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9
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10
Vegetables
Introduction to personal safety, ingredients and equipment found in pastry kitchen.
Stocks, Soups and Sauces
Hygiene and Safety
Meat
Poultry
Fish and Seafood
Pastas
Eggs, desserts
Pastries
Moist Cooking Methods
Dry Cooking Methods
Nutrition
Menu Planning
Kitchen Maintenance
Yeast
Cake Baking
Storage
Portioning
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