USAF: Cooking Principles I
Participants will receive an overview of fundamental cooking methods and theories through lectures, discussions, demonstrations, and production exercises. An emphasis is placed on the selection of appropriate ingredients, equipment, and techniques. Products will be compared, evaluated, and critiqued to demonstrate cooking techniques that are most appropriate to specific applications. In addition, food safety procedures and cutting skills will be reinforced.
Downloadable course material:
Chef Lecture Presentation Day 1
Chef Lecture Presentation Day 2
Chef Lecture Presentation Day 3
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