Description
Provides Job-Related Continuing Education Credit Hours for Culinary & Nutritional Staff, Managers and Directors
8 Continuing Education Credit Hours
- 6 Hours Videos & Quizzes
- 2+ Hours of Additional Suggested Hands-on Exercises
Key Areas:
- 2000 Operations
Continuing Education Topic Covered:
- 2100 Food Production
- 2130 Culinary Skills
- 2140 Use and Care of Equipment
- 2230 Maintain Quality and Appearance of Food
- 2410 Purchasing Specs to Meet Menu Requirements
- Improving knife skills
- Solid understanding of key cooking methods
- Proper use of equipment
- Product purchasing considerations
These are only a few of the topics covered in these videos. They are the cornerstones of good cooking and some of the best cooks in the world are those who simply execute the basics flawlessly. Once you know the right way of doing things, it will open up a whole new world of possibilities in your kitchen. Good knife skills will increase quality and productivity, while decreasing costs. Proper cooking techniques will allow simple ingredients to shine. Understanding the various pieces of equipment and how they interact will help you achieve the best results when preparing any given recipe. This is only some of what you’ll learn!
