Course Title: Fundamentals of Cooking
Duration: 6 months
Module 1: Kitchen Essentials (Week 1-2)
- Kitchen safety and hygiene
- Cooking tools and equipment
- Measurement and conversion
- Kitchen layout and organization
Module 2: Cooking Techniques (Week 3-6)
- Knife skills and cutting techniques
- Cooking methods (roasting, grilling, sautéing, boiling)
- Stovetop and oven cooking
- Braising and stewing
Module 3: Ingredient Knowledge (Week 7-8)
- Understanding ingredients (meat, poultry, seafood, produce)
- Herbs and spices
- Grains and starches
- Dairy and eggs
Module 4: Meal Preparation (Week 9-12)
- Meal planning and grocery shopping
- Preparing soups and salads
- Cooking proteins (meat, poultry, seafood)
- Preparing side dishes and desserts
Module 5: International Cuisine (Week 13-16)
- Exploring global cuisines (Italian, Chinese, Indian, Mexican)
- Cooking techniques and ingredients from around the world
- Preparing international dishes (pasta, stir-fries, curries, tacos)
- Desserts from around the world
Module 6: Advanced Cooking Techniques (Week 17-20)
- Advanced cooking methods (sous vide, molecular gastronomy)
- Preparing sauces and marinades
- Cooking for special diets (vegetarian, gluten-free, vegan)
- Presentation and plating techniques
Module 7: Final Project (Week 21-22)
Presentation and feedback