CULINARY CURRICULUM Year 1

Level 1 - 1st Semester 

Chapter 1 - Kitchen Safety

Chapter 2 -Food Safety

Chapter 3 - Culinary History

Chapter 4 - Kitchen Equipment 

Chapter 5 - Knife Skills

Chapter 6 - Fruits

Chapter 7 - The Mother Sauces

Chapter 8 - Potatoes and Grains

Chapter 9 - Professionalism

Level 1 - 2nd Semester

Chapter 10 - Culinary Communication

Chapter 11 - Basics of Baking

Chapter 12 -Customer Service

Chapter 13 - Food of the Americas

Chapter 14 - Etiquette and Service

Chapter 15 - Pasta

Chapter 16 - Servesafe for beginners

Chapter 17 - All about Vegetables

Chef Danie offers a fully interactional Culinary Course for homeschoolers.  It offers a complete curriculum for Level I and Level 2 culinary student which is a great building block towards a culinary career, culinary school or just becoming self sufficient.  The course is broken into  semesters with each semester being independant.  You can choose to do one semester or both semesters for the year.  Once a student reaches 18 and have completed both levels of the program they are eligible to become ServeSafe certified through our class and testing.  This is a fully immersive online culinary course taught through Google Classroom and ZOOM. Chef Danie will be the instructor. The entire course is a work at your own pace course with various deadlines for project and submissions. If you are interested in the program please fill out the form below.  We have limited enrollment.

Cost is $300 per year per student for first 10 students

     or     $200 per semester per student

Semesters  must be purchased in order of curriculum

CULINARY CURRICULUM YEAR 2

Level 2 - 1st Semester

Chapter 1 - Breakfast

Chapter 2 - Nutrition

Chapter 3 -Cost Control

Chapter 4 - Garde Mange

Chapter 5 - ServeSafe Level 2

Chapter 6 - All about Seafood

Chapter 7 - Meats and butchery

Chapter 8  - Marketing

Level 2 - 2nd Semester

Chapter 9 -Desserts

Chapter 10 - Marketing

Chapter 11 - Baking level 2

Chapter 12 - European food

Chapter 13 - Asian Food

Chapter 14 - Meal prep

Chapter 15 - Pastries

Chapter 16 - Plating and presentation

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