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Culinary Ladder · High school · Grade 9–10

Kitchen Foundations

The kitchen and every common tool in it: stations and ovens, knives and boards, pans and their metals, thermometers, scales and machines; measuring by weight, scaling a recipe, and mise en place.

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8 topics in 2 units. Leads to Knife Skills and Food Safety and Sanitation. Not sure this is the right course? Find your rung.

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Unit 1 The Kitchen and Its Tools

5 topics

Stations, ranges and ovens, knives and boards, pans and what they are made of, hand tools and machines.

  1. The Kitchen and Its Stations
  2. Knives and Their Parts, Boards and Steels
  3. Pans and What They Are Made Of
  4. Measuring and Hand Tools
  5. Mixers, Blenders, Processors and Circulators

Unit 2 Working Like a Cook

3 topics

Measuring by weight, reading and scaling a recipe, mise en place and working clean.

  1. Measuring by Weight
  2. Reading and Scaling a Recipe
  3. Mise en Place and Working Clean