Principles of cooking and skill development in food preparation techniques.
Course Outline: 
  1. Getting Started in the Kitchen
  2. Food Consumerism
  3. Cooking Terms and Tools of the Kitchen: Large and Small Equipment
  4. Nutrition and Menu Planning
  5. Quick Breads
  6. Yeast Breads
  7. Grains, Pasta, Soups, and Spices
  8. Fruits and Garnishes
  9. Vegetables and Salads
  10. Milk and Eggs
  11. Meats
  12. Poultry and Seafood
  13. Sugar and Candy
  14. Fats, Cakes, Cookies, and Pies