The Art & Science of Cooking

Skill Level: Intermediate


Chefs who understand the basic physical properties of foods are free to create countless dishes without recipes. In this course, chefs with a solid, fundamental knowledge of cooking principles and methods can delve deeper into culinary principles. Participants will:
  • Produce recipes and conduct experiments using fats, emulsions, vegetables, proteins, starches, and leaveners.

  • Identify the cooking and baking principles demonstrated through the experiments.

  • Analyze how ingredients, individually or in combination, affect the cooking process.

  • Evaluate the variables that contribute to a successful end product.


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No sections of this course are currently being offered.