Certificate in the Fundamentals of Professional Cooking
This 12-session course aims to lay the proper foundation for casual cooking enthusiasts. In each session, a specialization is practiced in the kitchen in order to build the culinary groundwork of each of the students. This class exudes a fun and casual atmosphere, as its students come from diverse backgrounds. Hobbyists, avid cooks, restaurateurs, hospitality industry practitioners, and even those who simply like to whip up home dishes are welcome here.
This course is focused on professional kitchen techniques, and culinary principles and methodologies. Though the classroom dynamics is laid-back and relaxed, the students learn industry-level practices at a comfortable pace. Graduates of this course become armed with the ability to execute dishes without the need for strict recipes. This is the best course to take for those who want to test the waters first before diving into culinary arts. Highly recommended for those who want to learn more about the culinary inclinations within them.
- HACCP, Knife Skills
- Salads and Dressings, Sandwiches
- Rice and Other Grains
- Steaming and Poaching
- Sauteing, Deep Frying
- American - 1
- European - 1
- American - 2
- European - 2
Start of class: August 15 or 22, 2017
(Tuesday - Friday / 8:00AM - 12:00NN or 1:00PM - 5:00PM)
Start of class: August 15, 2017
(Tuesday to Friday / 1:00PM - 5:00PM)