This course will provide students with an introduction to the basic skills of cooking and baking. Students come away from the course with knowledge on how to use kitchen equipment safely, maintain a clean and organized workspace, and successfully prepare healthy, delicious foods using the fundamental skills acquired in class. Baking: Students will familiarize themselves with baking terminology, tool and equipment use, formula conversions, functions of ingredients, and the use of proper flours while learning fundamental baking techniques, such as sieving, folding, piping, leveling, etc. Upon course completion, students will be able to execute specific baked goods using their fundamental knowledge of ingredients, equipment, and recipes. Cooking: Students will learn fundamental skills such as chopping, slicing, and dicing while learning how to safely use kitchen utensils. Students will familiarize themselves with different kitchen techniques, such as boiling, poaching, frying, roasting, steaming, etc.