Training Workshop Syllabus:

Day 1. Introduction
A. Equipment Skills How to use them
Knives peelers cutting boards etc.
B. Food storage and handling.
C. Home cooking VS Restaurants
D. Sanitation And Food Safety
E. Vegetables and Grains

Day 2. Proteins { All animal meats }
A. Preparation
B. Temperatures
C. Minor Butchering
D. 10 Different ways to serve a chicken! And theres a lot more

Day 3. The incredible, edible, versatile, lovable EGG!
A. How many ways are there to cook or use an EGG?
B. Egg yolks VS Egg Whites
C. Egg Emulsification { Making sauces thick or Blended} W/Egg
D. Starches.

Day 4.
A. Dressings
B. Soups
C. Appetizers
D. Simple Desserts

Day 5. Lets pull it all together
A. 1 full day of cooking all the technique we've learned for all 3 meals