We’re excited to introduce a series of instructional Kitchen Skills Toolkits, designed to help educators and students sharpen their culinary skills in the foods lab or culinary arts classroom. These videos and lessons focus on essential techniques that can enhance every cooking experience, especially with fresh, local BC ingredients. Here’s a breakdown of the five skills featured in the series:

1. Knife Skills
   This toolkit offers a comprehensive lesson on various knife cuts using BC veggies. Learning these cuts not only enhances the visual appeal of dishes but also ensures more even cooking.
2. Free Form Tarts
   Explore this toolkit to discover the art of creating freeform tarts that can be filled with delicious fresh BC fruit or breakfast combinations. A great way to bring local produce into your classroom lessons!
3. Debone and Cut a Whole Chicken
   Teaching students how to debone a chicken opens up endless possibilities in meal planning. This toolkit will guide them through the process and demonstrate how versatile a whole chicken can be in cooking.
4. Salad Dressings
   Learn how to create both temporary and permanent emulsions to make a variety of salad dressings. This is a great way to teach students about the science behind food, while also making healthy and delicious dressings from scratch.
5. Soup Basics
   This toolkit guides you through three basic soup-making techniques that can be adapted to create a wide range of soups, all featuring fresh, locally sourced ingredients.

These toolkits provide not only practical tips but also encourage the use of fresh, local ingredients from BC farms. By incorporating these toolkits into your curriculum, you can help your students build confidence in the kitchen, learn valuable kitchen skills, and inspire creativity in the kitchen while promoting the value of BC agriculture.

Thank you to our partners in this project: