A 3 Months Amateur Cookery program
The Course Outline
| Section 1: INTRODUCTION
| Section 2: CULINARY KNIVES – GUIDES AND RESOURCES
| Section 3: FOOD AND DRINK PAIRING
| Section 4: THE PRINCIPLES OF PLATING
| Section 5: DEFINING MENU COURSES
| Section 6: COOKING TOOLS AND EQUIPMENT
| Section 7: CONCLUSION
What do culinary students, newlyweds and hipster foodies have in common? A sense of fear (or at least utter confusion) when tasked with knife shopping. Who can blame them? Any way you slice it, the perfect knife set can make cooking simpler and more enjoyable.
The problem: cutting through your options is no easy feat. From specialty fillet knives to workhorse chef’s blades, the world of knives is likely larger (and more complicated) than you could ever imagine. Fret not, boggled knife hunters: You can master the ins and outs of blade buying (@ CMK Culinary Art School).
Trusty us we are well stocked with guides and tutorials that make knife selection easier for even the most novice cook, and our resources prove it. You will learn basic knife skills and will advance your cooking knowledge and at the end you will be able to make simple breakfast, salads, intercontinental cuisines, applying various methods of cooking and balancing of flavors.