Description

Whether you’re a passionate home cook or an aspiring culinary professional, understanding the fundamentals is the key to success in any kitchen. This comprehensive course offers a deep dive into foundational techniques every cook must master—beginning with knife skills and progressing through cooking methods to final presentation. You’ll start with safety, learning how to choose, hold, and maintain professional knives. Through guided practice, you’ll master essential cuts such as julienne, brunoise, chiffonade, and deboning proteins. From there, the course explores mise en place (prep and organization), including ingredient selection, storage, and timing strategies. You’ll explore various cooking techniques—roasting, sautéing, braising, boiling, steaming, and grilling—understanding how each method impacts texture and flavor. A module on flavor building teaches the principles of seasoning, layering, and using aromatics to elevate your dishes. Finally, you’ll focus on plating: how to balance color, height, negative space, and texture for eye-catching presentations. Whether you’re cooking a simple weeknight meal or preparing a multi-course dinner, this course will give you the confidence, precision, and creativity to succeed in any culinary setting.