Cooking Basics

Cooking Basics offers a substantial culinary course of study for all those needing a foundation in cooking instruction. The course covers a wide range of instruction including kitchen equipment and tools, portion control procedures, basic cuts of meat, dry and moist heat cooking methods, slicing, dicing, and chopping, plate presentation, seasoning, poultry, seafood, development of consistent recipes, waste management, workplace safety and more. This program utilizes customized, professionally staged videos that allow the student to see and interact with professional chefs demonstrating crucial techniques. From safely handling a carving knife, to preparing a roux, to stuffing a turkey, students witness procedures being performed correctly. Cooking Basics is approved by the American Culinary Federation for continuing education credit and is recognized by The American Hotel and Lodging Association - Educational Institute.

Seminar Instructor:
Independent e-Learning Course.

Certificates of Achievement:
Will be offered on-line for immediate printout for those that achieve scores of 80% or better on all lessons. These Certificates carry the American Hotel and Lodging Association - Educational Institute and American Culinary Federation logos. These organizations recognize this certification for their respective programs.

Course Computer System Requirements:
Windows 95, 98, ME, NT Workstation 4.0, 2000 or XP
Internet connection of 28.8 kbps or greater
An email account

Registration Fee:
The fee includes the required interactive 2-CD set. The total cost: $125.00

To enroll in course, please contact Maureen Sweeney:
1-800-752-5121
msweeeney@eiuser.com