Learn the fundamentals for developing a culinary culture in your foodservice operations by viewing multiple cooking demonstrations on a wide range of topics. This boot camp provides guides for fundamental culinary skills for you and your staff. Teaching areas include basic knife skills, how-to guides on everyday kitchen tools, and in-depth tutorials on common cooking techniques such as baking, roasting, steaming, frying, and braising.
Learning Objectives
Upon completion of this course, the successful learner will be able to:
- Gain proficiency in the use and care of the tools in the kitchen
- Understand basic cooking techniques
- Learn ways to improve kitchen production
Speaker: Gregory Gorgone, CDM, CFPP, FMP
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.