| The certificate in Introduction to Culinary Techniques and Skills is a comprehensive introduction to the fundamentals of cooking. Students will learn about the different types of culinary techniques, the importance of knife skills, how to make stocks, sauces, and soups, and the different cuts of meat, poultry, and seafood. Students will also have the opportunity to practice their skills in the kitchen under the guidance of experienced chefs. |
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Module 1: Introduction to Culinary Techniques and Skills
- Understand the definition of culinary techniques and skills.
- Identify the different types of culinary techniques and skills.
- Learn about the history and development of culinary techniques and skills.
- Understand the importance of knife skills and basic culinary techniques.
- Module 2: Knife Skills and Basic Culinary Techniques
- Learn how to use different types of knives safely and effectively.
- Develop basic knife skills, such as chopping, slicing, and dicing.
- Learn how to use different cooking techniques, such as boiling, frying, and grilling.
- Module 3: Stocks, Sauces, and Soups
- Learn how to make stocks, sauces, and soups.
- Understand the different types of stocks, sauces, and soups.
- Develop skills in making stocks, sauces, and soups.
- Module 4: Culinary Foundations: Meats, Poultry, and Seafood
- Learn about the different cuts of meat, poultry, and seafood.
- Understand the different cooking methods for meat, poultry, and seafood.
- Develop skills in cooking meat, poultry, and seafood.
- High school or equivalent
- Strong communication and interpersonal skills
- Interest in the course topic
- Good level of English
| 150 GLH |