• COURSE OUTLINE

    I. Introduction

                                                        

    II. Kitchen Basics

          A.   Food Safety & Storage (19)

          B.    Preventing Kitchen Accidents (20)

          C.    Equipping the Kitchen (21)

     

    III. Art of Cooking

          A.   Using Recipes (23)

          B.    Preparation Techniques (24)

          C.    Cooking Methods (25)

     

    IV. Art of Baking

          A.   Baking Basics (42)

          B.    Quick & Yeast Breads (43)

          C.    Cakes, Cookies, & Candies (44)

          D.   Pies & Tarts (45)

     
    (Winter Break) 
     

    V. Food Decisions

          A.   Serving Food (18)

     

    VI. Food Preparation

          A.   Dairy (32)

          B.    Eggs (33)

          C.    Grain Products (30 &31)

          D.   Fruits (28)

          E.    Vegetables (29)

     

    VII. Food Combinations

          A.   Sandwiches & Pizza (38)

          B.    Salads & Dressings (39)

     

    VIII. Food Decisions

          A. Shopping for Food (17)