||Cooks have been producing food for as long as people have been eating together. However, a good cook must have a basic understanding of production principles, a mastery of technique and requires taste and creativity. This course will apply a practical application to the theoretical knowledge gained in Food Fundamentals Theory. The learner will demonstrate the basic principles of cooking and develop the skills necessary for small and large-scale food production. Emphasis will be placed on technique, terminology, creativity, correct use of equipment, recipe and measurement analysis, and safe handling and storage procedures.