If you’re just learning how to cook or you want to review the basics, then here is the class syllabus for the Free Culinary School Basic Skills Course.
Free Culinary School Podcast Episode 1| Basic Knife Skills
In this class you will learn:
- What kind of knives you really need in your kitchen
- How to pick out the right kind of knives for you
- Basic knife skills such as how to dice, julienne, brunoise and batonnet.
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- How to hold your knife like a professional chef
- How to use your guide hand
- How to dice and batonnet
- How to julienne an onion
- How to properly slice an avocado
- How to hone your knife
- Chef knives that I recommend
Free Culinary School Episode 2| Stocks, The Foundation To Great Cuisine
In This Class You Will Learn:
A good stock has three distinguishing factors:
- A good stock is devoid of fat
- It will have nice body, and good mouth feel; it will not be watery
- It has a good, clean, rich color that is appropriate to the kind of stock made
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- How To Make Veal Stock
- How To Make Chicken Stock
- How To Make Vegetable Stock
- How To Make Fish Stock (Fish Fumet)
- How To Make Consomme (AKA Clarified Stock or Broth)
Free Culinary School Podcast Episode 3| The Basics of Blanching
In This Class You Will Learn:
The basics of blanching and par cooking, including the difference between blanching root vegetables and leafy greens.
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FCS Episode 4| Basic Starches – Risotto, Polenta and Mashed Potatoes
In This Class You Will Learn:
- The Components of a Standard Entree
- How To Cook Risotto
- How To Cook Polenta
- How To Make Perfect Mashed Potatoes
Free Culinary School Episode 5| Sauteing, Searing and Pan Roasting
In This Class You Will Learn:
Free Culinary School Episode 6| Braising, Poaching and Roasting
In This Class You Will Learn:
- How To Braise (Lamb Shank & Beef Short Ribs)
- How To Poach (Recipe for Poached Fillet of Sole)
- How To Roast (Technique for Roasting a Whole Prime Rib)
- Court Bouillon Recipe
- How To Properly Make Clarified Butter
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- Harissa Braised Lamb Shank
- Braised Beef Short Ribs
- Poached Fillet of Sole
- How to Roast a Whole Prime Rib
- Braised Chicken Thighs
Free Culinary School Episode 7| Frying, Confit and Deep Fat Poaching
In This Class You Will Learn:
- How to deep fat fry like a professional chef
- How to make duck confit
- How to deep fat poach
To finish off our basic skills course we do a five part podcast series on the Five French Mother Sauces. These five sauces are the base for more than 90% of all modern sauces out there. Understanding these fundamental sauces is a huge part of basic culinary skill. Click on the link above to go through the French Mother Sauce Course.
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Thanks for having such a cool thing available-it’s a great refresher for me and will come in handy for my high school students.
@ Tony,
Let me just say that I have a huge amount of respect for anyone who teaches, especially the wondrous world of food to our next generation. Let me know if there is anything I can do to help.