Cooking Methods
Issued by
Sur La Table Online Culinary Institute
The heart of cooking knowledge rests on applying basic cooking principles to food items. Beginning with dry-heat cooking methods, the learner practices roasting, grilling, pan frying, sautéing, deep frying, and stir-frying. Students practice moist-heat applications such as poaching, steaming and simmering, followed by the combination cooking methods of braising and stewing. The course also includes an introduction to legumes and plating.
- Type Validation
- Level Foundational
- Time Months
Skills
Earning Criteria
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The methods of assessment include quizzes and performance rubrics (checklists) with a minimum passing score of 75 percent.
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The methods of instruction include audio visual materials, laboratory, discussion, computer-based training, practical exercises, and online classroom exercises.