This course introduces students to the fundamental tools, equipment, and techniques used in a professional kitchen. It covers the identification and proper use of kitchen essentials such as knives, cookware, and utensils, along with basic food preparation methods including cleaning, cutting, measuring, mixing, and seasoning. Emphasis is placed on food safety, sanitation, and efficient kitchen practices. By the end of the course, students will be able to perform basic preparation tasks confidently while maintaining hygiene, safety, and quality standards in food service operations.