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TV - Culinary Boot Camp: Cooking Tools and Fundamentals

$ 18.00 - Member
$ 24.00 - Non-Member
1.00 General CE Credits | 0 Sanitation CE Credits
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Description

Learn the basic fundamentals to develop a culinary culture in your foodservice operations by viewing multiple cooking demonstrations on a wide range of topics. This boot camp will provide fundamental culinary skills for you and your staff. Teaching areas include basic knife skills, how-to's on everyday kitchen tools, and in-depth tutorials on common cooking techniques such as baking, roasting, steaming, frying and braising.

Speaker: Gregory Gorgone, CDM, CFPP, FMP

Learning Objectives:
1. Gain proficiency in the use and care of the tools in the kitchen
2. Understand basic cooking techniques
3. Learn ways to improve kitchen production

Course login is valid for 1 year from date of purchase. No online course extensions will be granted. All online courses are non-refundable. CE credit will be given upon successful completion of all required areas of the course including the quiz and evaluation form.

Sponsored by:

Gordon Food Service Logo

This course is a level I continuing competence.
To view continuing competence level descriptions, visit the ANFP website.