This course covers the basics of nutrition; and health, safety, and sanitation. In addition, the course explains the basic science principles used in cooking and various cooking methods. Finally, the course describes culinary skills required to make a variety of items, ranging from stocks and soups to seafood and poultry to various breads and desserts.

By the end of this course, learners will:

• Explore history and influential figures in the culinary arts

• Identify international cuisines

• Identify nutrient sources and functions

• Categorize food service industry segments

• Compare food preparation methods

• Define culinary terms

• Classify and categorize various proteins