Cooking · Novice
KitchenFoundations
For prep cook, home cook building core skills. 8 modules and 40 lessons, with a marked practical in every module.
Inside the course
8 modules,start to finish.
- Kitchen roles and communicationLesson
- Zones and workflowLesson
- Contamination and hygieneLesson
- Reviewed storage and temperature controlsLesson
- Set up and evaluate a safe practice stationPractical
- Writing a prep listLesson
- Choosing and maintaining toolsLesson
- Grip and cutting setupLesson
- Cuts, yield and vegetable preparationLesson
- Execute and document a measured prep sequencePractical
- Heat transferLesson
- Moist, dry and combination methodsLesson
- Choosing protein cooking methodsLesson
- Fish/egg handling and reviewed donenessLesson
- Execute an approved beginner preparationPractical
- Taste and aromaLesson
- Salt as a toolLesson
- Acid and richnessLesson
- Systematic tasting and adjustmentLesson
- Diagnose and adjust a controlled dishPractical
- Stock architectureLesson
- Reduction and consistencyLesson
- Sauce familiesLesson
- Emulsions and recoveryLesson
- Make and evaluate a stock/sauce sequencePractical
- Vegetable textureLesson
- Grain/starch absorptionLesson
- Pasta/rice timing and holdingLesson
- Leavening and baker's percentagesLesson
- Execute and record an approved starch/bread labPractical
- Weights and scalingLesson
- Yield and portion costLesson
- Food cost and selling priceLesson
- Multi-portion prep planningLesson
- Cost and scale a preparation in a screen labPractical
- Sequencing a simple menuLesson
- Service communicationLesson
- Quality checks and correctionLesson
- Evidence and kitchen interview preparationLesson
- Integrated preparation with observation rubricPractical
How you are assessed
Three waysto show it.
- 01A practical in every module
Marked on safety, setup/process, outcome quality and more. You get feedback and can resubmit.
- 02A knowledge exam
100 questions. Pass at 75%.
- 03A written scenario
A real service problem, answered in your own words.