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Essential Cooking Skills Course
Welcome to the Essential Cooking Skills Course
Welcome!
Meet the Chef
Handy Course Handouts
Module 1: The Basics of Kitchen Equipment
Ashton explains kitchen equipment
Knives: a Chef's best friend
Cutting Boards
All About Cooking Utensils
Wacky world of Pots and Pans
Kitchen Safety
Kitchen Equipment POP QUIZ
Module 2: Pantry Basics
Pantry Staples
Staples of the Fridge and Freezer
Buying Groceries: Keeping it Fresh
Spices and Herbs
Module 3: Before adding the Heat - 'Mis En Place'
Concept introduction
Mis En Place - Countertop Prep
Knife Handling (Don't Chop your Fingers off)
Different Ways to Cut, Peel, Slice & Dice
Measuring and Weighing
Lets talk Veggies and Fruit
Ready to Cook
Kitchen Pop Quiz
Module 4: Stove Top Skills
Physics of Heat
Boiling - Its better and easier than you think
The Art of the Sauté
Time to Steam
Frying - 2 Ways
Skillets
Perfecting timing and adding ingredients
Kitchen Pop Quiz
Module 5: Dry Cooking / Working with the Oven
Roasting
Baking: Veggies and Breads
BBQ
A Note on Microwaves
Kitchen Pop Quiz
Module 6: Classic Starches: Grains, Rice, Pasta + Pulses
3 Ways to Cook Rice
Pasta Perfect
Pulses and Legumes
Kitchen Pop Quiz
Module 7: Meat 'Mis En Place'
Concept introduction
Principles of Meat Types and Market buying
Meat Cookery - Stages of Doneness
Prepping It Raw
Carving + Boning
Making Stocks and Broths
Kitchen Pop Quiz
Module 8: Let's Cook a 4 Course Meal!
Amuse Bouche
Appetizer
Main course
Dessert
The Leftovers: Course Resources
Congrats! You're a bonafide home chef! Course Certificate
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