Course Outline:

• 1st Session: History of Culinary Art
• Basic tools and equipment
  Hazard Analysis Critical Control Point
  Kitchen Organizations
• 2nd Session: Basic Culinary Terminologies
• 3rd Session: Knife Skills
• 4th Session: Cooking Methods
• 5th Session: Basic Stocks
• 6th Session: Basic Sauces
• 7th Session: Grilling and Roasting
• 8th Session: Sautéing and Deep Frying
• 9th Session: Steaming and Stewing
• 10th Session: Braising and Blanching
• 11th Session: Simmering and Poaching
• 12th Session: Baking Cooking Techniques