This course provides the student with foundation skills by exploring the world of ingredients, understanding flavor profiles, using the palate to determine proper seasoning and flavor balancing. Fabrication of and technical ability in the cooking of various proteins, vegetables, and starches will be stressed, along with the introduction of fresh herbs and hot sauces. This course includes how to apply food to serving surfaces and decorative platting, knife skills and classic cuts, culinary math, and food safety and sanitation for the culinary professional.