Topics Covered in This Course:

In Section 1 of this course you will cover these topics:      Our daily bread.      Food safety.      Factors in food preparation.      Vegetables.   In Section 2 of this course you will cover these topics:      Fruits.      Salads and salad dressings.      Fats and oils.      Carbohydrates: sugar cookery.   In Section 3 of this exam you will be evaluated on below listed topics:      Carbohydrates: starches and cereal cookery.      Proteins: milk and cheese.      Proteins: meats, poultry, and fish.      Eggs.   In Section 4 of this course you will cover these topics:      Leavening agents.      Basics of batters and doughs.      Breads-quick and yeast.      Cakes, cookies, and pastries.   In Section 5 of this course you will cover these topics:      Beverages.      Preserving food.      Nutrition and food.      Menu planning and meal preparation.      Meal service and hospitality.

List of all the important reference material required to prepare for this course such as recommended reference books and other study material will be available in your student’s area. To complete the program you will be required to pass an online exam for this course.