Food Preparation in the Home

Module 01: Course Introduction and Course Materials
Module 02: Cooking Terms and Tools of the Kitchen: Large and Small Equipment
Module 03: Kitchen Management
Module 04: Meal Planning and Preparation
Module 05: Safety and Sanitation
Module 06: Vegetables and Fruits
Module 07: Fats and Oils
Module 08: Meat, Poultry, Fish, and Vegetarianism
Module 09: Eggs
Module 10: Milk and Dairy
Module 11: Grains and Yeast Breads
Module 12: Cakes, Cookies and Pastries
Module 13: Sugar
Module 14: Meal Service and Hospitality