• Course Outline


    I. Introduction

    II. Kitchen & Dining Areas

          a. Planning

          b. Surfaces & Fixtures

    III. Kitchen Appliances

          a. Service and safety

          b. Major appliances

          c. Small appliances

    IV. Salads

    V. Casseroles

    VI. Stocks

    VII. Herbs & Spices

    VIII. Breads

          a. Selecting & Storing

          b. Quick breads

          c. Yeast breads

    IX. Planning Meals

          a. Nutrition

          b. Planned spending

          c. Time management

    X. Food and Entertaining

          a. Planning

          b. Outdoor entertaining

          c. Dining out

          d. Restaurant basics

    XI. Occupations