There’s more to cooking than standing at the stove. This level I course covers knowledge that does not involve actual cooking. Many chefs cook intuitively, without thinking about cost, purchasing, nutrition, and portions.

This course provides basic knowledge that may not make the food taste better but might increase profits and meet guests’ needs. Upon completion, you can continue to do hands-on cooking in Level III. Culinary principles, skills, and methods are emphasized, including:

• Knife Skills 
• Terminology 
• Principles of Meat Cookery

Without this demonstrated knowledge, cooks cannot advance in their careers or get to the point where they can demonstrate their cooking ability. Levels II to III involve hands-on training through our Rouxbe affiliation.