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