Show Full Syllabus
Unit 1: Kitchen QuickStart
View Tasks
Watch video lessons, complete practice activities, and check your knowledge with a short quiz at the end of each topic.
Course Introduction
  • Task 1: Course Introduction
  • Task 2: How to Use This Course
Complementary Skills for Culinarians
  • Task 3: The Basics of Being a Team Member
  • Task 4: Problem Solving & Judgement
  • Task 5: Proactive vs. Reactive Problem Solving
  • Task 6: Pride & Respect
  • Task 7: Professional Presence & Appearance
How to Cut Using a Chef's Knife
  • Task 8: How to Cut Using a Chef's Knife
  • Task 9: Knowledge Check - Knife Skills
Eggs | Anatomy, Boiling & Scrambling
  • Task 10: Eggs | Anatomy, Boiling & Scrambling
  • Task 11: Knowledge Check - Eggs | Anatomy, Boiling & Scrambling
Eggs | Frying, Basting & Poaching
  • Task 12: Eggs | Frying, Basting & Poaching
  • Task 13: Knowledge Check - Eggs | Frying, Basting & Poaching
How to Make an Omelet
  • Task 14: How to Make an Omelet
  • Task 15: Knowledge Check - How to Make an Omelet
Submersion Cooking Methods
  • Task 16: Submersion Cooking Methods
  • Task 17: Knowledge Check - Submersion Cooking
How To Cook Pasta
  • Task 18: How to Cook Pasta
  • Task 19: Knowledge Check - Cooking Pasta
Cooking Vegetables in Water
  • Task 20: Cooking Vegetables in Water
  • Task 21: Knowledge Check - Cooking Vegetables in Water
How to Roast Vegetables
  • Task 22: How to Roast Vegetables
  • Task 23: Knowledge Check - How to Roast Vegetables
Salad Greens | Selecting & Preparing
  • Task 24: Salad Greens | Selecting & Preparing
  • Task 25: Knowledge Check - Salad Greens
Vinaigrette Basics
  • Task 26: How to Make a Vinaigrette
  • Task 27: Knowledge Check - Vinaigrette Basics
How to Pan Fry
  • Task 28: Pan Frying
  • Task 29: Knowledge Check - Pan Fry
How to Sauté
  • Task 30: How to Sauté
  • Task 31: Knowledge Check - Sauté
How to Bread & Batter Foods
  • Task 32: How to Bread & Batter Foods
  • Task 33: Knowledge Check - Bread & Batter Foods
How to Shallow Fry & Deep Fry
  • Task 34: How to Shallow Fry & Deep Fry
  • Task 35: Knowledge Check - Shallow Fry & Deep Fry
Poultry Fundamentals
  • Task 36: Poultry Fundamentals
  • Task 37: Breaking Down Poultry
  • Task 38: Knowledge Check - Poultry Fundamentals
Feedback & Final Knowledge Check
  • Task 39: Course Feedback
  • Task 40: Final Knowledge Check

Course Description

This course introduces some of the fundamental skills related to foundational cooking techniques.

Course Highlights

  • 100% online with 24/7 access
  • Over 50 instructional videos
  • Knowledge Check quiz after each lesson
  • Certificate of Completion for graduates
  • Build a base of foundational cooking knowledge and know-how

Course Objectives

  • Demonstrate initiative and willingness to learn about culinary training topics
  • Identify and describe how to handle and cut with a knife
  • Explain and identify various forms of egg cookery
  • Describe various dry cooking methods including sauté and pan fry
  • Describe various moist cooking methods including poach, simmer, and boil
  • Define professionalism and the characteristics of a valued employee

Course Description

This course introduces some of the fundamental skills related to foundational cooking techniques.

Course Highlights

  • 100% online with 24/7 access
  • Over 50 instructional videos
  • Knowledge Check quiz after each lesson
  • Certificate of Completion for graduates
  • Build a base of foundational cooking knowledge and know-how

Course Objectives

  • Demonstrate initiative and willingness to learn about culinary training topics
  • Identify and describe how to handle and cut with a knife
  • Explain and identify various forms of egg cookery
  • Describe various dry cooking methods including sauté and pan fry
  • Describe various moist cooking methods including poach, simmer, and boil
  • Define professionalism and the characteristics of a valued employee