1-Culinary Skills
Class 1-Introduction to Cooking & Kitchen Foundations Topics:
• What cooking actually is (science + culture + technique)
• Overview of cooking methods: dry heat, moist heat, combination
• Essential kitchen equipment & what each tool is used for
• Understanding knives: parts of the knife, types, sharpening basics
• Cutting boards, cookware materials (stainless steel, cast iron, non-stick)
• Kitchen organization: mise en place in theory
• Basic hygiene, safety, and cross-contamination rules
• How recipes are structured and how to read them correctly
Key Learning Outcomes
Students understand the language of the kitchen, major tools, and the foundations of safe and
efficient cooking.
Class 2 — Heat, Cooking Methods & Food Transformation Topics:
• How heat changes food (proteins, starches, fats, water)
• Dry heat methods: roasting, baking, sautéing, grilling, frying
• Moist heat methods: boiling, steaming, poaching
• What actually happens when food browns
• Temperature vs time: how to think like a cook, not a recipe follower
• How to choose the right method for vegetables, proteins, grains
• Pan types and heat distribution (why food sticks, why things burn)
• Introduction to seasoning: salt, pepper, acid
Key Learning Outcomes
Students understand why different methods produce different textures and flavors.
Class 3 — Flavor Building: Aromatics, Herbs, Spices & Seasoning Topics:
• Core aromatics: onions, garlic, celery, carrots, ginger
• How flavors develop: sweating vs caramelizing vs browning
• The role of salt: seasoning throughout the process
• Using acidity (lemon, vinegar) to balance dishes
• Flavor profiles from around the world (Mediterranean, Asian, Latin, etc.)
• Herb categories: fresh vs dried, when to use each
• Spice basics: warming vs cooling spices, blooming spices
• How to design flavor combinations without a recipe
Key Learning Outcomes
Students learn how flavor is built, layered, and balanced.
Class 4 — Proteins & Food Safety Fundamentals Topics:
• What proteins are and how they react to heat
• Doneness levels: visual cues, temperatures, texture
• Safe handling: raw meat, eggs, dairy, plant proteins
• Understanding chicken, beef, fish, tofu, beans
• Marination theory (salt vs acid vs aromatics)
• Why proteins dry out and how to avoid it
• Egg science: coagulation, scrambling, emulsification
• Basics of plant-based protein cooking principles
Key Learning Outcomes
Students gain foundational knowledge of how to cook and handle proteins safely and effectively.
Class 5 — Carbohydrates: Rice, Pasta, Potatoes, Grains & Baking Basics Topics:
• Starches: how they absorb water and change with heat
• Rice theory: absorption vs steaming methods
• Pasta theory: boiling, timing, finishing, sauce adhesion
• Potato varieties: waxy vs starchy and how to use each
• Basic grains: quinoa, couscous, oats
• Introduction to gluten and dough structure
• Why bread rises: yeast, proofing, and baking reactions
• Basics of thickening: roux, starch slurry, reductions
Key Learning Outcomes
Students understand the science behind staple carbs and how to choose correct cooking
approaches.
Class 6 — Meal Building, Menu Planning & Practical Home Cooking Logic Topics:
• How to build a balanced meal: proteins, carbs, vegetables
• Timing multiple components
• Meal planning fundamentals
• How to read a recipe intelligently
• Portion control & serving sizes
• Budget cooking: maximizing ingredients & reducing waste
• Pantry essentials for everyday cooking
• Understanding nutrition basics (fat, sugar, salt, fiber)
• Beginner plate presentation theory
Key Learning Outcomes
Students learn to put all concepts together to plan and evaluate complete meals