Introduction to Cooking

In this introduction to cooking your student will learn how to use proper knife skills, sautéing, roasting, blanching, baking, measuring, and much more. They will learn how to read and follow a recipe and what all those abbreviations really mean. Students must be willing to work in groups and actively participate in class. After taking this class they will have the skills to cook basic meals at home as well as some baking. Restrictive diets (such as complete elimination of vegetables, sugars, dairy, or wheat products) may not be able to be accommodated as we will be working with a wide range of ingredients. Please make a note on your registration form if you have any specific questions. Students will be asked to bring in shelf-stable ingredients at the beginning of each unit. Fresh ingredients will be provided. Note: Students can take one or both semesters.