Cook Like a Pro Grades 7-9


Paul DeCamp, Building Substitute, OMS

Master techniques used by real restaurant cooks. Learn to chop, slice, and dice safely like a professional line cook. Encounter the essential philosophy of mise en place—preparing and organizing ingredients before cooking. In addition, you will learn how to prepare and roast a chicken, create salad dressings and pickles from scratch, and perfectly cook any vegetable. Using fresh seasonal ingredients, you will prepare tasty and healthy food and keep a journal to record new skills and techniques that can be used later to create recipes of your own.


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