CUL-HOS7301 - Fundamentals of Food

Course Description

Course Outline

Course Content

Entry Level Kitchen Positions Dish Steward Prep Cook Pantry and Cold Food Line Cook Knife Skills Types of Knives Sharpening, Storage and Cleaning Standard Knife Cuts Basic Culinary Skills Knife Skills Practical Breakfast Cookery Eggs (Dry Heat, Poach, Quiche, Frittatas, Omelets) Pancakes Waffles French Toast Breakfast Meats (Bacon, Sausage, Ham, Canadian Bacon) Breakfast Potatoes (Hash browns, Home Fries) Hot Cereals (Grits, Oatmeal, Farina) Cold Cereals (Granola) Breads (Muffins, Quick Breads, Bagels, Toast, English Muffins) Breakfast Buffet Set Up and Serve Pantry and Cold Foods Salads (Types, Dressings) Sandwiches ( Components, Types) Cold Buffet Set Up and Serve Salads, Soups, Sandwiches, Fruit, Garnishes Fry Station Standard Breading Procedure Proteins, Vegetables, Starches Vegetables / Pasta / Starch Classifications (Root Vegetables, Bulb, Tubers, Leaf, Stem, Flowering) Cooking Methods (Blanch, Steam, Sauté, Fry, Bake, Roast, Grill, Braise, Stew) Fruits Classifications (Berries, Pomes, Stone Fruit, Melons, Citrus, Tropical, Exotic) Fruit Platters Protein (Chicken, Pork, Beef) Cooking Methods (Dry Heat, Moist Heat) ServSafe Classroom, Kitchen and National Exam Sustainability Waste Control Fabrication Water Conservation Recycling, Equipment = Energy Use Standardized. Recipes Soft Skills Resume writing, job interview, kitchen etiquette

Learner Outcomes

Through hands-on culinary chef demonstrations, students will learn the basic methods and practices of an entry level kitchen position.

1. Apply different cooking techniques and predict their outcomes.1. Use basic kitchen terminology appropriately.
2. Demonstrate knife skills and cutting techniques.
3. Identify various poultry cuts with their uses.
4. Apply different cooking techniques and predict their outcomes.
5. Identify kitchen tools and equipment and how they are used.
6. Demonstrate application of plating food products for visual appeal.
7. Demonstrate appropriate seasoning of food products.
8. Apply correct sanitation techniques.
9. Execute written recipes with instructor intervention.
10. Acquire skills to work effectively as a member of a team.
11. Demonstrate the ability to work independently.
12. Apply measurement equivalents and recipe conversion principles.
13. Describe and recognize cultural and historical influences on different world cuisines

Notes

Student will earn a Fundamentals of Food and a ServSafe Certificate.

Lecture and Hands On

Class Participation 20%
Examinations 30%
Practical Skills/Final Tests 30%
Participation in the final practical/job fair and Friends and Family practical/dinner 20%
Passing Score 75% to receive a satisfactory grade and certification