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Course Title
Culinary Boot Camp


This dynamic 40-hour hands-on cooking and chef demonstrations course, focuses on knife skills, kitchen terminology, stocks, sauces, and method cooking. Optional: purchase professional knife kit prior to the start of class from Charlotte Cooks website.


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


  1. Knife Skills
    • Identify the various types and parts of knives
    • Learn how to properly hold a knife
    • Safely use knives
    • 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
    • Distinguish smells and taste
    • Adjust flavors appropriately
  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
    • Taste and feel product to determine quality and doneness
  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
  6. Technical Standards
    • Lift and move without assistance cookware typically found in a commercial kitchen
    • Lift and move without assistance cookware containing product
    • Lift, move and stock supplies up to 50 pounds
    • Lift supplies from floor, pallet or table and place on storage racks
    • Lift and transport trays with plated foods, china and small wares
    • Operate machinery and equipment safely and efficiently
    • Efficiently use whisking, dicing, and piping skills
    • Stand and move about the kitchen/laboratory for up to six hours
    • Move freely, quickly, and safely in a close environment
    • Safely pour liquids including hot liquids.
    • Safely handle hot foods and equipment
    • Receive instructor’s voice in a noisy kitchen/lab environment
    • Complete equitable share of kitchen duties
    • Participate in team projects with other students
    • Provide assistance to fellow students and instructors when asked
    • Maintain a cooperative spirit while working in a hot, crowded environment
  7. Cooking Methods
    • Dry Heat ( roasting, grilling, sauteing, pan-frying and stir-frying)
    • Moist Heat (braising, poaching and steaming)





Method of Instruction

  • Lecture
  • Demonstration
  • Class Participation/Hands-On


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