Pretty easy, overall.
This course was a great first class for a Culinary Arts major. The curriculum exemplified a lot about sanitation, cooking basics and knife skill/cuts.
One of the best things offered by the course was the demonstrations from the chef. Each chef has their own way of cooking or cutting. During demonstrations, they provided very useful information to save time or perform task in a more efficient way.
Hours per week:
Advice for students:
Practice your knife skills and be efficient int he kitchen.