This course objective 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 comprehensive 200-hour course covers a full basic professional cooking school curriculum including, but not limited to: kitchen and food safety, knife skills, stocks, sauces, moist- and dry-heat cooking methods, seasoning, egg cookery, vegetables, meat, poultry, fish, pasta, whole grains, legumes, basic breads and baking, salads and dressings, plating and presentation, and culinary nutrition. The Professional Cook Certification course contains various types of learning activities, practice recipe exercises, flash cards and Rouxbe-graded competency assessments. While the course is designed to follow a structured learning sequence, this course can be used to complement and enhance any culinary training program or your existing professional development needs.