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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