Module #1 Introduction to Cooking Techniques Overview of cooking techniques, importance of foundational skills, and course objectives
Module #2 Kitchen Essentials and Safety Stocking a kitchen, essential tools and equipment, kitchen safety, and basic hygiene practices
Module #3 Measurement and Conversion Understanding units of measurement, converting between units, and scaling recipes
Module #4 Knife Skills and Knife Safety Basic knife cuts, knife safety, and proper knife handling and storage
Module #5 Stocks and Sauces Fundamentals of stock making, types of stocks, and basic sauce preparations
Module #6 Cooking Techniques:Roasting Principles of roasting, choosing the right cooking vessel, and achieving perfect browning
Module #7 Cooking Techniques:Grilling Grilling methods, choosing the right grill, and achieving perfect grill marks
Module #8 Cooking Techniques:Searing Principles of searing, achieving the perfect crust, and cooking to desired doneness
Module #9 Cooking Techniques:Braising Principles of braising, choosing the right cooking vessel, and tenderizing tougher cuts of meat
Module #10 Cooking Techniques:Steaming Principles of steaming, choosing the right equipment, and preserving nutrients
Module #11 Cooking Techniques:Sauteing Principles of sauteing, choosing the right pan, and achieving perfect browning
Module #12 Cooking Techniques:Poaching Principles of poaching, choosing the right liquid, and delicate cooking methods
Module #13 Starches and Grains Cooking rice, pasta, and other starches and grains to perfect doneness
Module #14 Vegetable Preparation Choosing and preparing a variety of vegetables, and cooking methods for optimal flavor and texture
Module #15 Meat, Poultry, and Seafood Understanding different types of meat, poultry, and seafood, and cooking methods for optimal doneness and flavor
Module #16 Eggs and Dairy Cooking eggs to perfect doneness, and working with dairy products in savory and sweet dishes
Module #17 Emulsions and Foams Understanding emulsions, making mayonnaise and hollandaise, and creating light and airy foams
Module #18 Baking and Pastry Fundamentals Understanding leavening agents, mixing methods, and basic pastry doughs
Module #19 Cooking for Special Diets Accommodating common dietary restrictions, cooking for gluten-free, vegan, and vegetarian diets
Module #20 Flavor Development and Seasoning Understanding flavor profiles, seasoning techniques, and balancing flavors in dishes
Module #21 Presentation and Plating Visual appeal, creating harmonious compositions, and plating techniques for professional presentation
Module #22 Kitchen Management and Efficiency Streamlining kitchen workflow, minimizing waste, and maximizing productivity
Module #23 Food Safety and Handling Understanding foodborne illnesses, proper food handling and storage, and maintaining a clean kitchen
Module #24 Common Cooking Mistakes and Troubleshooting Identifying and correcting common cooking errors, and troubleshooting techniques for perfect dishes
Module #25 Course Wrap-Up & Conclusion Planning next steps in Fundamentals of Cooking Techniques career
