In this lesson, students will learn about basic culinary skills and the various types of food preparation equipment used in cooking. By the end, they will be able to categorize different cooking methods and identify the purpose of specific kitchen tools, such as combi ovens, which are versatile for baking, grilling, steaming, and more. The lesson emphasizes the importance of selecting appropriate equipment for various cooking techniques and understanding how to operate them effectively in a restaurant or hotel setting. Students will also explore considerations for temperature control and the impact on cooking outcomes.