Cooking Basics' nineteen courses cover a wide range of instruction, including kitchen equipment, tools portion control procedures, basic cuts of meat, dry and moist heat cooking methods, slicing, dicing, 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 students to view and interact with professional chefs demonstrating crucial techniques from safely handling a carving knife, to preparing a roux, to stuffing a turkey. Students will witness procedures being correctly performed.

       Cooking Basics is the bases of a successful operation.