This class is taught by Sandy Marcell
Introduction to Culinary will cover the essentials of the culinary arts, this includes food safety, knife skills and basic cooking principles and techniques.
Here our students are taught the basics. They are taught the do's and don'ts of food safety and sanitation. Topics include: Food temperature danger zones, food handling temperatures, food illness, etc. We teach our students to understand the importance of good personal hygiene, food borne illnesses, types of bacteria, viruses that can make food unsafe, food allergens and sanitation. There are also lessons in culinary terms, untensil identification, cooking techniques, reading recipes and measurements. Once they have understood the do and don'ts, they move forward to learn basic knife skills. Students are taught how to use several different knives, from a chef's knife to a paring knife. They learn basic knife cuts; Large dice, small dice, batonnet, julienne, etc. Once they have learned these basics, they begin to learn basic cooking methods; sautéing and pan frying, roasting and baking.
Our goal is to provide our students with a lifelong basis for understanding the basics of cooking, creating balance and pleasure in combined flavors and in making innovative and unique food presentations for their family and friends.