Purpose

This summer course will introduce students to the basic principles, methods, and skills used in food preparation in both personal and professional settings, which will give students a firm grasp of cooking techniques and exposure to a wide variety of cuisines from around the world.

Process

Students will learn about kitchen and food handling safety, proper knife/cutting techniques, wet and dry heat cooking techniques and how to properly write, read, and execute recipes for a vast array of dishes. Students will also discover how regional influences, to include Christian influences, have impacted the development of the many styles of cuisine we have today. Lessons include:

• Basic food and kitchen safety and sanitation

• Proper knife selection and cutting techniques

• Basic food preparation, holding and service

• All 19 wet/dry cooking techniques and their proper applications

• Basics of quick bread and yeast bread baking

• Simple meat fabrication

• Dishes prepared from a wide array of ethnic cuisines from around the world, to include traditional Mediterranean/Middle Eastern fare.

Parental Responsibilities

Parents are responsible for ensuring students come to class prepared each day, to include proper kitchen attire (chef’s jackets, hats and aprons will be provided as part of the registration fee) being clean and presentable for class, close-toed shoes (non-slips are preferred but close-toed are required), no acrylic nails/glue-on nails (exceptions may be discussed for certain events such as formals, weddings, etc), no jewelry on the hands or wrists is to be worn. A detailed syllabus will be released prior to the first day of class, which will include a section for basic necessary medical information (food allergies, etc). Students who are sick will not be permitted to participate in that day’s lab if applicable.