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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• The Basics of Blanching
• How To Properly Blanch Garlic

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:

• How to Saute
• How to Sear
• How to Pan Roast (Roti)
• How to Properly Season a Cast Iron Pan

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

Related Articles

• 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

The Five French Mother Sauces

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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