COURSE COMPETENCIES
| 1. |
Discuss and explain of culinary history |
| 2. |
To have the ability to perform basic culinary math, food cost functions and purchasing abilities. |
| 3. |
To have a knowledge of and identify primal cuts of beef, pork, lamb and veal: and a knowledge of general food products |
| 4. |
Identify and select the proper cooking technique/preparation method for selected cuts of meats, poultry, fish and seafood. |
| 5. |
Demonstrate proper knife handling skills:carrying and passing knives, vegetable cutting, cutting and boning poultry, filleting flat and round fish, cleaning shellfish, cleaning and cutting various meats, sharpening and steeling knives. |
| 6. |
Prepare all major stocks, the five leading sauces and other related small sauces |
| 7. |
Prepare clear soups, potages, purees and cream soups. |
| 8. |
Identify and describe the method of preparation for various rice and potato items |
| 9. |
Describe and explain all aspects of proper vegetable cookery and its relationship to pigment, reaction to cutting and cooking, and preserving nutritional value. |
| 10. |
Demonstrate the cooking methods of dry-heat cooking, moist-heat cooking, and combination-cooking methods |
| 11. |
Prepare breakfast meats, eggs, cereals, and batter products. |
| 12. |
Prepare and apply proper cooking techniques for vegetables, fruits, starches, and farinaceous products. |
| 13. |
List and define heat transfer methods for convection, conduction, and radiation. |
| 14. |
Utilize basic seasoning. |
| 15. |
Cook foods to taste and texture intended and expected from the recipe. |
| 16. |
Identify and select various oils, vinegar, spices, herbs and seasoning to achieve desired flavor outcomes. |
| 17. |
Utilize a variety of cutting and garnishing techniques. |
| 18. |
Selection and use proper amounts of food for any given recipe or preparation. |
| 19 |
Utilize proper techniques to clean, prepare, and cook food items to achieve maximum yield. |
| 20. |
Utilize trim and by products for other applications of preparation or cooking |
| 21 |
Portion foods to exactly specified quantities. |
| 22. |
Scale and convert any given recipes and formulas to any amount. |
| 23. |
Identify the flavors achieved when combining food items. |
| 24 |
Describe and use a variety of thickening agents. |
| 25 |
Demonstrate adult and professional manner during all classes both laboratory and lecture. |
