Foodservice/Culinary - Culinary Basics

Content
2 modules
Rating
Course Length
195 mins
Instructor
Pantry of Knowledge

Description

Whether you are entering a kitchen for the first time or you just need a refresh on the fundamentals, going back to the basics is a great place to start. In this series, you'll learn the do's and don'ts in a commercial kitchen, knife skills, cooking techniques and some basic uses for equipment and smallwares.

Objectives

  • Properly set up a workstation
  • Steel and sharpen a knife
  • Do basic cuts for different foods
  • Use different cooking techniques - braise, fry, roast, sauté, etc.
  • Properly identify hotel and sheet pans

Certificate

By completing/passing this course, you will attain the certificate POK Foodservice Culinary Certificate

Learning Credits

CEU
3.25

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Foodservice/Culinary - Culinary Basics
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Added 10 months ago, by Colton
 
Added about 1 year ago, by Anonymous
Great insight into a commercial kitchen operation. Provided appreciated informational reviews for the seasoned employee and a thoughtful oversight for the new kitchen staff.
 
Added over 1 year ago, by Stacey

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