Culinary Basics – SCU103
This course provides a review of basic concepts used every day by professional chefs. We will demonstrate and review basic knife skills and safety, practicing the various cuts. Each core cooking principle will be demonstrated and practiced, in combination with our knife skills. Students will learn and practice basic sanitation in relation to food preparation. Various dishes will be made and sampled for this class. This hands-on course consists of 9 hours.
Dates:
| Mondays, August 17, 24 & 31 | 5:30-8:30 |
| Mondays, September 14, 21 & 28 | 5:30-8:30 |
| Saturdays, October 17 & 24 | 9:00-1:30 |
Cost: $120
Students must bring an apron.
