Course #1 of our 10-course video based cooking curriculum.
Prerequisite:
There is no prerequisite for this course. We strongly advise that every one of our students take this course as the first step in learning how to cook.
This course starts immediately after purchase. Click "Subscribe" to enrol to this course.
In this course you will learn:
Week 1: Kitchen Equipment and Food Safety
Learn how to choose the proper kitchen tools for the course, along with an introduction to cookware and bakeware equipment.
Receive advice from a professional chef to guide you in the process.
Be aware of basic food safety rules to prevent food-borne illnesses. Topics covered include: safe food handling, food poisoning, personal hygiene,...
Week 2: Knife Safety and Basic Vegetable Cuts
Learn how to:
Sharpen knives
Set up your workspace
Handle your knives in a safe way
Understand what a "Mise en place" is.
Start to use your knives and learn some basic vegetable preparation and cuts.
Cook simple dishes that will allow you to practice your new acquired skills.
Week 3: French Vegetable Cuts
Learn and practice the following vegetable cuts:
Paysanne
Matchstick: Julienne, Allumette, Bâtonnets
Brunoise
Chiffonade
Mirepoix and Matignon
Macédoine
Cook simple dishes that will allow you to practice your new acquired skills
Week 4: Vegetable Use and Cookery
Learn to prepare various vegetables such as: tomatoes, celery, squash, mushrooms, and more.
Cook simple dishes that will allow you to practice your new acquired skills.
At the end of each week you will have a quiz and an assignment that will be rated by Chef Eric.
Cost of the course: US$195
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Learning Objectives
By the end of this course, students will be able to:
To receive a Food Safety and Knife Skills certificate of this course, you are required to take online quizzes, pass the assignments and the final exam. In order to pass a quiz, you must receive a grade of 70 percent or higher. You may take the quiz several times but the final exam is only given once.
Graded assignments are required by your chef instructor. The student is required to submit a digital picture and a tasting evaluation card form to Chef Eric to ensure completion of the assignment.
The course is structured with a weekly learning path subject and the cooking instruction includes streaming flash videos, lessons, quizzes, homework, assignments, a certification of completion, and downloadable course textbooks.
At any time during the course you may contact Chef Eric with questions via e-mail. Your French chef instructor will respond within a day - usually much faster. Chef Eric also sets up specific times during the course to answer questions from and interact with you.
"I learned so much in this course that my knife skills have improved greatly, thanks...see you in the next course Chef Eric." Mike S. New York - Amateur
"The course was a good way to start the online cooking instruction; it helps me a lot to follow the next courses." Marie G - London - England
"Food safety was a good refresher and I am so glad to finally know who to cut those fancy French vegetable cuts! Thank you Chef." Jeanette P. Ohio - Real Estate Agent
Courses Registration
Learn how to choose the proper kitchen tools for the course, along with an introduction to cookware and bakeware equipment.
Learn how to:
Learn and practice the following vegetable cuts:
Learn to prepare various vegetables such as: tomatoes, celery, squash, mushrooms, and more.