FA101 The Basics of Cooking with Chef Vinny Scully

This six-week hands-on cooking course introduces students to the fundamental techniques, terminology,
and principles of classical cooking.
Each class builds on the previous week, progressing from knife skills and stock-making through sauces,
emulsions, fish cookery, pan grilling, and braising.
Students will learn not simply to follow recipes, but to understand why techniques work and how to apply
them to other ingredients and dishes.

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