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