Help Icon

CKG7300

Course
CKG7300
Course Title
Culinary Boot Camp

Description

You asked for it, so we created it! Whether you're an amateur who has never felt comfortable in the kitchen or an advanced home cook who wants to take your skills to the next level, our dynamic eight-week Culinary Boot Camp is right for you. Through hands-on cooking and chef demonstrations, you will learn knife skills, kitchen terminology, stocks, sauces, dry-heat cooking methods (roasting, grilling, sautéing, pan-frying and stir-frying), and moist-heat cooking methods (braising, shallow poaching, deep poaching and steaming). You'll learn the basic science and proper cooking methods from various experienced chef instructors that will make all cooking fun - from quick weeknight family meals to entertaining for a crowd!

Objectives

Learn the skills taught in Culinary School without obtaining an Associate's Degree.

Content

  1. Knife Skills
    • Identify the various types and parts of knives
    • Learn how to properly hold a knife
    • Knife Safety
    • Practice knife cuts
      • Uniform knife cuts
      • Irregular knife cuts
  2. Kitchen Basics
    • Learn to set up a home kitchen
    • Learn to read a recipe and follow directions
    • Learn to shop for kitchen supplies and ingredients
    • Learn to prepare easy to follow recipes
    • Learn to prepare breakfast and lunch
  3. Soups, Stocks and More
    • Learn how to prepare basic stocks
    • Learn how to use stocks to make a variety of soups
  4. Don't Be Chicken
    • Purchasing
    • Home Sanitation
    • Preparation of whole chicken
    • Cleaning the bird
  5. The Magnificent Meat Case
    • Safe handling of meat
    • Purchasing meat
    • Identifying meat cuts
    • Properly prepare meat through various cooking methods
    • Properly check meat temperatures

 

Prerequisites

None

Method of Instruction

  • Lecture
  • Demonstration
  • Class Participation/Hands-On

Evaluation

Student Survey