Culinary Foundations Level I covers key knowledge and technique development in kitchen and food safety, knife skills, stocks, moist- and dry-heat cooking methods, plating and presentation, and culinary nutrition. This course is complemented by Culinary Foundations Level II, a larger complementary course that provides additional instruction in preparing specific types of foods: salads, vegetables, soups, sauces, meat, poultry, fish, breads, pastries and foods for special diets.

• Type Validation
• Level Foundational
• Time Months