After completion of this course, you will be able to recall the names of a large range of cooking equipment as well as being able to operate some of them. You will understand the effects of Heat on Foods and therefore be able to anticipate the effects of changing cooking methods. You will be able to list ingredients and start combining ingredients skillfully to build a flavor profile. You will be able to start to organize a kitchen and implement "Mise en Place". You will build your knife skills and be able to produce basic cuts. You will be able to outline the different steps for handling convenience foods. Finally, you will experience production recipes through various cooking methods.