Culinary Institute of the Pacific

Culinary Foundations: Skills, Flavor, & Creativity

June 22 – June 26, 2026

Launch your culinary journey by building a strong foundation in essential cooking techniques with this hands-on course designed especially for young adults in high school culinary programs. Learn everything from knife skills and timing to plating and kitchen organization. Through preparing a variety of dishes — soups, sauces, entrées and sides — you’ll learn the “why” behind each step, engage in tastings to develop a more refined palate, and deepen your understanding of flavor.

Downloadable Material:

Course Guide

PowerPoint Day One: Safety, Mise en Place, Basic Culinary Preparations, Knife Skills, and Stocks

PowerPoint Day Two: Dry-Heat Cooking Methods: Cooking with Fats and Oils, Thickening Agents, and Sauces

PowerPoint Day Three: Dry-Heat Cooking Methods: Cooking without Fats and Oils

PowerPoint Day Four: Combination Cooking Methods, Moist-Heat Cooking Methods, and Soups

Supplemental Chef Lecture Notes

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