This course will provide participants with knowledge about a very wide range of types of food products, culinary terms, food preparation and cooking procedures, special diets, and beverage offerings. Since it is online, it does not include hands-on experience, but participants will understand more about the products and production methods used in a commercial kitchen, what all the words on a menu are, and how to describe and recommend foods and beverages to guests. 

By the end of this course, learners should be able to:

1. Identify and explain common recipe ingredients and food products.
2. Identify and explain basic knife cuts, food preparation techniques, and cooking methods.
3. Define special diet considerations and identify acceptable and prohibited foods for each.
4. Identify and explain common beverage offerings.