- Home
- Courses
- Digital Certifications
- Hospitality and Culinary Arts
Curriculum
- 6 Sections
- 25 Lessons
- 12 Weeks
Expand all sectionsCollapse all sections
- Module 1: Food Storage2
- Module 2: Set Up Procedures7
- 2.0Define mise en place
- 2.1Differentiate between types of knives and the primary uses for each
- 2.2Recognize basic knife cuts and the primary uses for each
- 2.3Identify common kitchen tools and equipment, and the primary uses for each
- 2.4Identify common ingredients
- 2.5Given a recipe, identify the methods, ingredients, equipment, process, and outcome
- 2.6Calculate quantities to scale recipes and convert between measurements
- Module 3: Food Safety and Sanitation3
- Module 4: Kitchen Environment4
- Module 5: Cooking Methods and Terminology5
- Module 6: Clean Up4
Identify cleaning equipment and their primary uses
Prev