This course encompasses the basic principles of a career in the Culinary Arts. Each subject will be discussed and practiced in detail and repetition. This class will emphasize the importance of kitchen safety, organization, and efficiency by examining “mise en place”, proper knife handling and multiple cooking methods. This course will also emphasize the appropriate standard of behavior and uniform that is set by culinary professionals. At the end of this course, students will have a core knowledge and insight into the essential aspects of becoming a Professional Chef.