Course Curriculum
- 16 sections
- 32 lectures
- 00:00:00 total length
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Introduction to Sous Chef
00:13:00
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The Kitchen
00:09:00
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Kitchen Hygiene
00:11:00
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Kitchen Equipment: Large Equipment
00:10:00
-
Kitchen Equipment: Mechanical and Small Equipment
00:16:00
-
Origins of Cooking
00:13:00
-
Herbs Used in Cooking
00:16:00
-
Spices Used in Cooking
00:08:00
-
Salts and Sugars
00:12:00
-
Salads
00:14:00
-
Types of Salads
00:11:00
-
Traditional Cooking
00:10:00
-
Traditional British Recipes
00:15:00
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Traditional French Recipes
00:14:00
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Traditional Indian Recipes
00:14:00
-
Food Safety
00:12:00