Basic Cooking Course

Lesson 1 • Kitchen Hazard Awareness

Addresses burns, cuts, slips, and fire risks common in cooking environments. Connects physical safety to uninterrupted, productive kitchen work.

Lesson 2 • Food Storage and Temperature Control

Teaches safe temperature zones, refrigerator organisation, and labelling. Prevents bacterial growth before food ever reaches the stove.

Lesson 3 • Personal Hygiene for Food Handlers

Covers handwashing technique, protective clothing, and illness policies. Anchors the chapter by establishing the cook as the first contamination risk.

Lesson 1 • Knife Maintenance and Sharpening

Teaches honing, sharpening, and proper storage to preserve blade performance. A sharp knife is reinforced as a safety and efficiency tool.

Lesson 2 • Knife Types and Their Uses

Introduces the chef's knife, paring knife, serrated knife, and specialty blades. Students match each knife to appropriate cutting tasks.

Lesson 3 • Cookware and Bakeware Selection

Compares materials such as stainless steel, cast iron, and nonstick for heat performance. Students choose appropriate pans for specific cooking methods.

Lesson 4 • Measuring and Prep Tools

Covers dry and liquid measuring tools, thermometers, and prep equipment. Accurate measurement is positioned as the foundation of consistent results.

Lesson 1 • Vegetable and Fruit Preparation

Applies cutting techniques to common produce, including round, irregular, and delicate items. Students learn to break down onions, citrus, avocados, and root vegetables.

Lesson 2 • Basic Protein Fabrication

Introduces trimming, portioning, and butterflying chicken, beef, and fish. Proper fabrication reduces waste and promotes even cooking.

Lesson 3 • Proper Knife Grip and Stance

Establishes the pinch grip, guide hand position, and stable body stance. Correct form reduces fatigue and prevents the most common knife injuries.

Lesson 1 • Acid, Fat, and Sweetness in Balance

Teaches how acid brightens, fat carries flavour, and sweetness balances bitterness. Students taste and adjust dishes using these four levers.

Lesson 2 • Herbs, Spices, and Aromatics

Distinguishes fresh from dried herbs, whole from ground spices, and introduces aromatic bases. Students build flavour foundations using onion, garlic, and celery.

Lesson 3 • Salt: The Primary Seasoning Tool

Covers salt types, timing of application, and its role in drawing out moisture and enhancing flavour. Students season in layers rather than only at the end.

Lesson 1 • Simmering and Poaching

Distinguishes simmering from boiling and applies gentle poaching to eggs, fish, and chicken. Controlled low heat preserves delicate textures.

Lesson 2 • Stocks and Broths

Produces chicken, beef, vegetable, and fish stocks as the foundation of soups and sauces. Students extract maximum flavour through proper ratio, time, and skimming.

Lesson 3 • Steaming Techniques

Teaches stovetop and bamboo steaming for vegetables, fish, and dumplings. Students retain nutrients and natural colour through proper steam management.

Lesson 4 • Braising and Stewing

Applies long, slow moist heat to tough cuts, converting collagen to gelatin for rich, tender results. Students build layered flavour through browning before braising.

Lesson 1 • Grilling and Broiling

Teaches direct and indirect grilling and oven broiling for charred, flavoursome results. Students control flare-ups, grill marks, and internal doneness.

Lesson 2 • Roasting Vegetables and Proteins

Applies dry oven heat to develop caramelisation and concentrated flavour in vegetables and large cuts. Students manage oven temperature, rack position, and resting time.

Lesson 3 • Sautéing and Stir-Frying

Uses high heat and minimal fat to cook small, uniform pieces quickly. Students manage pan temperature to achieve browning without steaming.

Lesson 1 • Soups: Clear and Cream-Based

Produces consommé, vegetable soup, and cream soups using stocks built in the previous chapter. Students adjust body, seasoning, and garnish for each style.

Lesson 2 • Salad Composition and Dressings

Teaches green, composed, and grain salads alongside creamy and vinaigrette dressings. Students balance texture, colour, and flavour in every salad.

Lesson 3 • Tomato and Espagnole Sauces

Builds tomato sauce from fresh and canned tomatoes and espagnole from brown stock and mirepoix. Students reduce and season each sauce to proper consistency.

Lesson 4 • Roux-Based Sauces

Produces béchamel and velouté from roux and stock, then extends them into derivative sauces. Students control thickness by adjusting roux-to-liquid ratios.

Lesson 1 • Baking Science and Ingredient Roles

Explains how flour, leaveners, fats, eggs, and sugar interact during baking. Students predict how ingredient changes affect texture, rise, and browning.

Lesson 2 • Quick Breads and Muffins

Applies the muffin method and biscuit method to produce tender quick breads. Students avoid overmixing to prevent tough, dense results.

Lesson 3 • Basic Cakes and Cookies

Applies the creaming method for cakes and the drop method for cookies. Students calibrate oven temperature and baking time for consistent results.

Lesson 4 • Yeast Bread Basics

Covers yeast activation, kneading, proofing, and baking a basic white loaf. Students recognise proper dough texture and fermentation signs.