Course Curriculum
- 16 sections
- 16 lectures
- 3 hours, 18 minutes total length
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Introduction to Sous Chef00:13:00
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The Kitchen00:09:00
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Kitchen Hygiene00:11:00
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Kitchen Equipment: Large Equipment00:10:00
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Kitchen Equipment: Mechanical and Small Equipment00:16:00
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Origins of Cooking00:13:00
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Herbs Used in Cooking00:16:00
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Spices Used in Cooking00:08:00
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Salts and Sugars00:12:00
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Salads00:14:00
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Types of Salads00:11:00
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Traditional Cooking00:10:00
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Traditional British Recipes00:15:00
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Traditional French Recipes00:14:00
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Traditional Indian Recipes00:14:00
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Food Safety00:12:00