Junior Chef Club

          Module 1: Introduction to Cooking

Section 1: Getting Started  
- Lesson 1: What is Cooking?  
  - Module 1, Section 1, Lesson 1: What is Cooking?  
- Lesson 2: Fun Facts About Food and Cooking  
  - Module 1, Section 1, Lesson 2: Fun Facts About Food and Cooking  

Section 2: Kitchen Safety  
- Lesson 1: Basic Kitchen Rules  
  - Module 1, Section 2, Lesson 1: Basic Kitchen Rules  
- Lesson 2: Handling Hot Items and Sharp Tools  
  - Module 1, Section 2, Lesson 2: Handling Hot Items and Sharp Tools  

Section 3: Basic Kitchen Tools  
- Lesson 1: Introduction to Kitchen Tools  
  - Module 1, Section 3, Lesson 1: Introduction to Kitchen Tools  
- Lesson 2: Using Utensils Safely  
  - Module 1, Section 3, Lesson 2: Using Utensils Safely  

Section 4: Measuring and Mixing  
- Lesson 1: How to Measure Ingredients  
  - Module 1, Section 4, Lesson 1: How to Measure Ingredients  
- Lesson 2: Techniques for Mixing Ingredients  
  - Module 1, Section 4, Lesson 2: Techniques for Mixing Ingredients  

Section 5: Staying Organized  
- Lesson 1: Setting Up a Cooking Station  
  - Module 1, Section 5, Lesson 1: Setting Up a Cooking Station  
- Lesson 2: Cleaning Up After Cooking  
  - Module 1, Section 5, Lesson 2: Cleaning Up After Cooking  


Module 2: Exploring Ingredients

Section 1: Fruits and Vegetables  
- Lesson 1: Identifying Common Fruits and Vegetables  
  - Module 2, Section 1, Lesson 1: Identifying Common Fruits and Vegetables  
- Lesson 2: The Importance of Fresh Produce  
  - Module 2, Section 1, Lesson 2: The Importance of Fresh Produce  

Section 2: Spices and Herbs  
- Lesson 1: Recognizing Basic Spices  
  - Module 2, Section 2, Lesson 1: Recognizing Basic Spices  
- Lesson 2: Using Herbs to Enhance Flavors  
  - Module 2, Section 2, Lesson 2: Using Herbs to Enhance Flavors  

Section 3: Dairy and Eggs  
- Lesson 1: Understanding Dairy Products  
  - Module 2, Section 3, Lesson 1: Understanding Dairy Products  
- Lesson 2: The Role of Eggs in Cooking  
  - Module 2, Section 3, Lesson 2: The Role of Eggs in Cooking  

Section 4: Grains and Pasta  
- Lesson 1: Exploring Different Grains  
  - Module 2, Section 4, Lesson 1: Exploring Different Grains  
- Lesson 2: An Introduction to Pasta  
  - Module 2, Section 4, Lesson 2: An Introduction to Pasta  

Section 5: Proteins and Legumes  
- Lesson 1: Overview of Protein Sources  
  - Module 2, Section 5, Lesson 1: Overview of Protein Sources  
- Lesson 2: Cooking with Legumes  
  - Module 2, Section 5, Lesson 2: Cooking with Legumes  


Module 3: Recipe Fundamentals

Section 1: Reading Recipes  
- Lesson 1: Understanding Recipe Headings and Lists  
  - Module 3, Section 1, Lesson 1: Understanding Recipe Headings and Lists  
- Lesson 2: Decoding Recipe Terminology  
  - Module 3, Section 1, Lesson 2: Decoding Recipe Terminology  

Section 2: Following Directions  
- Lesson 1: Step-by-Step Cooking Instructions  
  - Module 3, Section 2, Lesson 1: Step-by-Step Cooking Instructions  
- Lesson 2: The Importance of Following Measurements  
  - Module 3, Section 2, Lesson 2: The Importance of Following Measurements  

Section 3: Measuring Portions  
- Lesson 1: Understanding Portion Sizes  
  - Module 3, Section 3, Lesson 1: Understanding Portion Sizes  
- Lesson 2: Tools for Measuring Ingredients  
  - Module 3, Section 3, Lesson 2: Tools for Measuring Ingredients  

Section 4: Timing and Sequencing  
- Lesson 1: Planning Your Cooking Time  
  - Module 3, Section 4, Lesson 1: Planning Your Cooking Time  
- Lesson 2: Sequencing Steps for Success  
  - Module 3, Section 4, Lesson 2: Sequencing Steps for Success  

Section 5: Budgeting for Meals  
- Lesson 1: Shopping Smart and Saving Money  
  - Module 3, Section 5, Lesson 1: Shopping Smart and Saving Money  
- Lesson 2: Planning Affordable Meals  
  - Module 3, Section 5, Lesson 2: Planning Affordable Meals  


Module 4: Cooking Techniques

Section 1: Boiling and Steaming  
- Lesson 1: Basics of Boiling Ingredients  
  - Module 4, Section 1, Lesson 1: Basics of Boiling Ingredients  
- Lesson 2: Introduction to Steaming  
  - Module 4, Section 1, Lesson 2: Introduction to Steaming  

Section 2: Baking and Roasting  
- Lesson 1: Understanding the Oven and Baking Basics  
  - Module 4, Section 2, Lesson 1: Understanding the Oven and Baking Basics  
- Lesson 2: Simple Roasting Techniques  
  - Module 4, Section 2, Lesson 2: Simple Roasting Techniques  

Section 3: Frying Basics  
- Lesson 1: Safe Frying Practices  
  - Module 4, Section 3, Lesson 1: Safe Frying Practices  
- Lesson 2: Understanding Oil Temperatures  
  - Module 4, Section 3, Lesson 2: Understanding Oil Temperatures  

Section 4: Simple Stir-Fry  
- Lesson 1: Preparing Ingredients for Stir-Fry  
  - Module 4, Section 4, Lesson 1: Preparing Ingredients for Stir-Fry  
- Lesson 2: Stir-Fry Techniques and Safety  
  - Module 4, Section 4, Lesson 2: Stir-Fry Techniques and Safety  

Section 5: Basic Sauces and Dressings  
- Lesson 1: Making Simple Sauces  
  - Module 4, Section 5, Lesson 1: Making Simple Sauces  
- Lesson 2: Creating Fresh Salad Dressings  
  - Module 4, Section 5, Lesson 2: Creating Fresh Salad Dressings  


Module 5: Presentation and Teamwork

Section 1: Plating Principles  
- Lesson 1: The Art of Plating Food  
  - Module 5, Section 1, Lesson 1: The Art of Plating Food  
- Lesson 2: Keeping Plates Neat and Tidy  
  - Module 5, Section 1, Lesson 2: Keeping Plates Neat and Tidy  

Section 2: Garnishing Techniques  
- Lesson 1: Simple Garnishing with Herbs  
  - Module 5, Section 2, Lesson 1: Simple Garnishing with Herbs  
- Lesson 2: Adding Color and Texture  
  - Module 5, Section 2, Lesson 2: Adding Color and Texture  

Section 3: Collaboration in the Kitchen  
- Lesson 1: Working as a Team  
  - Module 5, Section 3, Lesson 1: Working as a Team  
- Lesson 2: Sharing Tasks and Responsibilities  
  - Module 5, Section 3, Lesson 2: Sharing Tasks and Responsibilities  

Section 4: Food Presentation Styles  
- Lesson 1: Exploring Different Presentation Styles  
  - Module 5, Section 4, Lesson 1: Exploring Different Presentation Styles  
- Lesson 2: Creative Plating Ideas  
  - Module 5, Section 4, Lesson 2: Creative Plating Ideas  

Section 5: Presenting Your Dish  
- Lesson 1: Tips for a Confident Food Presentation  
  - Module 5, Section 5, Lesson 1: Tips for a Confident Food Presentation  
- Lesson 2: Practice Session: Sharing Your Culinary Creation  
  - Module 5, Section 5, Lesson 2: Practice Session: Sharing Your Culinary Creation