This document outlines the syllabus for a Cooking 101 course taking place in the spring 2015 semester. The course will introduce students to culinary basics like knife skills and cooking techniques through hands-on lessons and demonstrations by the instructor. Students will learn food safety practices, ingredient selection and storage, and how to prepare dishes using methods like sautéing and grilling. Assessment will include practical assignments after each lesson and a final exam where students cook an original dish. The goal is for students to gain proficiency in fundamental cooking techniques.