In this course, you will learn the foundational cooking techniques, such as knife skills, sautéing, baking, and grilling. The course covers essential food safety practices, including proper food handling, storage, and hygiene. You will also explore recipe development, menu planning, and understanding the balance of flavors and ingredients. Additionally, the course introduces plating and presentation techniques to enhance the visual appeal of dishes. By the end of the course, you will have a deeper appreciation of culinary arts and the skills to prepare a variety of meals with confidence and creativity.