CSP-CKG7300 - Culinary Boot Camp
Course Description
This dynamic 40-hour hands-on cooking and chef demonstrations course, focuses on knife skills, kitchen terminology, stocks, sauces, and method cooking. Optional: purchase professional knife kit prior to the start of class from Charlotte Cooks website.
Method of Instruction
• Lecture
• Demonstration
• Class Participation/Hands-On
Course Outline
1. Knife Skills • Identify the various types and parts of knives • Learn how to properly hold a knife • Safely use knives • Practice knife cuts, Uniform knife cuts , Irregular knife cuts
2. Kitchen Basics • Learn to set up a home kitchen • Learn to read a recipe and follow directions • Learn to shop for kitchen supplies and ingredients • Learn to prepare easy to follow recipes • Learn to prepare breakfast and lunch • Distinguish smells and taste • Adjust flavors appropriately
3. Soups, Stocks and More • Learn how to prepare basic stocks • Learn how to use stocks to make a variety of soups
4. Don't Be Chicken • Purchasing • Home Sanitation • Preparation of whole chicken • Cleaning the bird • Taste and feel product to determine quality and doneness
5. The Magnificent Meat Case • Safe handling of meat • Purchasing meat • Identifying meat cuts • Properly prepare meat through various cooking methods • Properly check meat temperatures
6. Technical Standards • Lift and move without assistance cookware typically found in a commercial kitchen • Lift and move without assistance cookware containing product • Lift, move and stock supplies up to 50 pounds • Lift supplies from floor, pallet or table and place on storage racks • Lift and transport trays with plated foods, china and small wares • Operate machinery and equipment safely and efficiently • Efficiently use whisking, dicing, and piping skills • Stand and move about the kitchen/laboratory for up to six hours • Move freely, quickly, and safely in a close environment • Safely pour liquids including hot liquids. • Safely handle hot foods and equipment • Receive instructor’s voice in a noisy kitchen/lab environment • Complete equitable share of kitchen duties • Participate in team projects with other students • Provide assistance to fellow students and instructors when asked • Maintain a cooperative spirit while working in a hot, crowded environment
7. Cooking Methods • Dry Heat ( roasting, grilling, sauteing, pan-frying and stir-frying) • Moist Heat (braising, poaching and steaming.
Learner Outcomes
Learn the skills taught in Culinary School without obtaining an Associate's Degree.
- Knife Skills
- Food safety
- Creativity
- Culinary expertise
- Kitchen and personal hygiene
- Kitchen Management
- Leadership
- Plating
- Practical business skills
- Problem solving
- Teamwork
- Time management
- Nutrition knowledge
- Perfect stocks
- Planning
- Roasting
- Cooking techniques
- Food preparation
- Menu planning and design
- Cost control and budgeting
- Food Science
- How to read a recipe
- Nutrition
Notes
Methods of Instruction
• Lecture
• Demonstration
• Class Participation/Hands-On
* *Optional: Purchase professional knife kit prior to the start of class from Charlotte Cooks website