This course is intended to provide students with a comprehensive
understanding of the nature of each food item in a certain food group, allowing
them to select the highest quality item from the market and elsewhere. It will
teach students the fundamentals of food preparation, such as food and kitchen
safety and sanitation practices, the fundamentals of nutrition and healthy
menus, the chemistry of foods and cooking processes, food costs and budgeting,
food identification, basic culinary terminology and techniques, and the proper
use of kitchen tools and equipment.
- Teacher: Rhea Mhel Catapangan Pollo
Skill Level: Beginner