Course description

Chapter 1: Introduction to Cooking

· Overview of the Cook’s Role

· Importance of Skill Development in Cooking

· Types of Cooking (Home Cooking, Professional Cooking, Specialized Cuisine)

Chapter 2: Kitchen Basics and Organization

· Essential Kitchen Tools and Equipment

· Understanding Kitchen Layout and Workflow

· Proper Organization and Maintenance of Kitchen Equipment

· Basic Safety and Hygiene Practices

Chapter 3: Ingredients and Pantry Management

· Understanding Common Ingredients and Their Uses

· Managing and Organizing a Pantry

· Proper Storage Techniques for Ingredients

· Identifying and Using Fresh and Seasonal Produce

Chapter 4: Basic Cooking Techniques

· Introduction to Cooking Methods (Sautéing, Boiling, Baking, Roasting)

· Knife Skills and Basic Cutting Techniques

· Preparing Stocks, Sauces, and Broths

· Techniques for Cooking Vegetables, Meat, and Fish

Chapter 5: Recipe Preparation and Execution

· Reading and Understanding Recipes

· Measuring Ingredients Accurately

· Following Cooking Instructions and Timing

· Adapting Recipes and Substituting Ingredients

Chapter 6: Flavor Development and Seasoning

· Understanding Basic Flavors (Sweet, Sour, Salty, Bitter, Umami)

· Techniques for Seasoning and Balancing Flavors

· Using Herbs and Spices to Enhance Dishes

· Creating and Adjusting Flavor Profiles

Chapter 7: Advanced Cooking Techniques

· Techniques for Sous Vide and Molecular Gastronomy

· Mastering Pastry and Baking Techniques

· Creating Complex Sauces and Garnishes

· Using Modern Cooking Equipment (Blenders, Food Processors)

What will i learn?