Basic Knife Skills - How to properly hold a chef’s knife and techniques on how to cut various foods

Food Safety and Handling - This is one of the most important lessons

Menu and Meal Planning - Implementing a meal plan for the week based on different dietary restrictions and needs

Vegetables - Best ways to peel and cut vegetables; how to maintain bright pigment in vegetables; various ways to cook (simmer in salted water, braise, blanch, fry, etc); various vegetable main courses and side dishes.

Breakfast - How to properly fry, poach and scramble eggs; how to make french toast; how to cut fruit and make fruit platters; how to make pancakes/crepes

Starches - How to cook rice, quinoa, pasta/cous-cous, and potatoes (understanding the difference between starchy vs waxy). Discuss different potato recipes including mashed potatoes, scalloped potatoes, Jackson potatoes, etc

Meat - Show various ways to cook meat with dry heat cooking, and moist heat cooking. Learn techniques such as stuffed chicken breast, roast chicken, coq a vin, pulled pork, pork loin/chops, braised beef/pot roast

How to make sauces - White sauce (how to turn a basic white sauce into a cheesy Béchamel, a garlic and herb sauce for pasta, a spicy creamy jalapeño sauce to enhance the flavour of a stuffed chicken breast, etc.), hollandaise sauce & bearnaise sauce, tomato sauce, and wine sauce with herbs

Desserts - No bake desserts, basic cake skills

Food Presentation - People are said to eat with their eyes first, meaning that they notice how a dish is presented and garnished and have an opinion on the meal before they even have their first bite