The course objective of Culinary Foundations Level I is to focus on foundational and fundamental skills development and reinforcement; universal and widely adopted methods and techniques of cooking as well as recipes and activities that reinforce the same principles taught in professional culinary schools around the world. This course covers key knowledge and technique development in kitchen and food safety, knife skills, stocks, moist- and dry-heat cooking methods, plating and presentation, and culinary nutrition. This course is complemented by Culinary Foundations Level II, a larger complementary course that provides additional instruction in preparing specific types of foods: salads, vegetables, soups, sauces, meat, poultry, fish, breads, pastries and foods for special diets. The course contains various types of learning activities to engage and guide participants through a learning path: pre and post quizzes, flash cards, live graded assessments, Rouxbe-graded assessments and other supportive activities.