This course introduces students to the fundamental principles of kitchen operations, food preparation techniques, and the art of food presentation. It covers essential kitchen tools, knife skills, cooking methods, safety and sanitation, and the basics of mise en place. Students will also explore the principles of food plating, garnishing, and styling to enhance visual appeal and dining experiences. Emphasis is placed on balancing color, texture, and composition to create aesthetically pleasing dishes. Through hands-on practice and creative exercises, students will develop the skills necessary to present food professionally in various culinary settings
- Teacher: Jhan Mark Gonzaga Cadiz
Skill Level: Beginner