Hone the basic methods of cooking vegetables, starches, meats, poultry and fish including but not limited to boiling,
poaching, steaming, pan-searing, grilling, etc. The rationale for each method is presented along with the techniques
required to achieve success. The proper use of different equipment and tools is demonstrated and practiced.
This class will meet for a total of 50 hours from 6:00 p.m.-11:00 p.m. on Monday and Tuesday evenings beginning on Monday, May 8 to Tuesday, June 6, 2017