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Basic Cooking Course Syllabus

This course introduces students to essential cooking techniques, kitchen safety, food preparation basics, and cooking methods over 5 weeks including a final cooking project to showcase culinary skills.

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daltonjohn11111
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42 views1 page

Basic Cooking Course Syllabus

This course introduces students to essential cooking techniques, kitchen safety, food preparation basics, and cooking methods over 5 weeks including a final cooking project to showcase culinary skills.

Uploaded by

daltonjohn11111
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Course Syllabus: Basic Cooking

Course Title: Fundamentals of Basic Cooking

Course Description: This course introduces students to essential cooking techniques, kitchen
safety, and the basics of food preparation.

Week 1: Introduction to Kitchen Safety

 Importance of kitchen hygiene and sanitation


 Safe handling and storage of kitchen tools and equipment
 Basic first aid for common kitchen injuries

Week 2: Cooking Methods

 Introduction to various cooking methods (boiling, frying, baking, steaming)


 Temperature control and cooking times
 Knife skills and basic food preparation techniques

Week 3: Ingredient Selection and Meal Planning

 Understanding food ingredients and their properties


 Planning balanced meals and understanding portion sizes
 Recipe reading and following instructions

Week 4: Basic Recipes and Culinary Skills

 Cooking simple dishes (e.g., pasta, stir-fry, soups)


 Flavor balancing and seasoning techniques
 Plating and presentation basics

Week 5: Final Cooking Project

 Prepare a complete meal showcasing various cooking techniques and culinary skills

Assessment:

 Weekly cooking assignments and demonstrations


 Final meal preparation and presentation evaluation
 Participation in kitchen activities and discussions

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