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Having a theoretical knowledge base of professional culinary terminology, food principles and common kitchen practices is essential for every cook. Students will learn to identify different quality food ingredients, explore principles of cooking, recognize a variety of cooking methodologies and examine food flavour pairings. Topic areas to be explored are: kitchen safety and sanitation, stocks, soup, sauces, breakfast, salads, sandwiches, hors d`oeuvres, non-alcoholic beverages, vegetables, potatoes, grains, pasta, legumes, poultry, meat products, fish and shellfish.