This three-day program will serve as an introduction to the commercial kitchen with basic knife skills, cooking, and baking techniques. Themes include: Scratch Pizzas, Using Food Science and Molecular Gastronomy to put a twist on childhood favorites, and and introduction to the bakeshop. Since the culinary arts kitchen is set up to model a commercial workspace, safety is a priority. Participants are required to wear sturdy, closed toed shoes (no sandals), avoid excessively loose fitting clothing, and to secure long hair. You will be on your feet for four hours and it is recommended to bring a water bottle.