One thing that unites humans all over the world is food. Various cuisines, tastes and ingredients form the basis of the food preparation industry. As in most professions, a set of standard rules, techniques and policies must be applied while preparing food. This food service course examines the policies and workflows of the food preparation industry. We first identify various culinary tools and explain how to use them to perform their intended function.

The significance of hygiene practices and food safety is often understated. We discuss how hygiene and food safety impact human health and affect the freshness and taste of prepared food. The course then provides an easy approach to menu planning and recipe development. We then take a deep dive into the world of knife selection, handling and care and demonstrate several chopping techniques. We go over the fundamental components of culinary excellence, including stock preparation, sauces and soups.

Professional chefs utilise a variety of techniques to cook vegetables, fruits, meats and seafood. We focus on the most fundamental approaches that may be applied to any dish. We explain how to cook pasta to perfection using the ‘al dente’ method and establish the importance of maintaining precise measurements while baking. Finally, we discuss seafood selection and preparation. This food service course is appropriate for aspiring chefs and prep cooks and suits anyone who enjoys using their creativity in the kitchen. Sign up to learn how to become a food preparation worker.