Cooking Fundamentals (2)

This is a semester-long course and will be only offered in semester 2 (2024).

 Big Question: Can developing knowledge of food and cooking impact the way we eat?

Students will explore different topics that relate to food & cookery. Students will learn that ingredients have different properties and can be manipulated and modified and transformed by different processes. Students will develop different skills and learn how to use equipment in preparation of a variety of dishes. They will demonstrate knowledge of terminology used for food and recipes in commercial cookery. They will then apply these skills and knowledge to create outcomes to meet identified needs and opportunities.