Course Objectives
- Demonstrate basic knife skills, hand tools, and equipment operation, emphasizing proper safety.
- Demonstrate good communication skills, good personal hygiene, and health habits.
- Perform safe food handling and sanitation procedures, Identify and use utensils, pots, and pans, and demonstrate sage practices operating stoves, mixers, blenders, ovens, etc
- Perform basic Culinary Math and its application to the food service industry.
- Demonstrate understanding of standard weights and measures, and scaling of ingredients. Learn and apply the different methods of cooking
- Cook a variety of meats, poultry, and fish using various cooking techniques.
- Prepare a variety of fruits and vegetables, starches, legumes, and grains using a variety of cooking methods.
- Prepare a variety of fruits and vegetables, starches, legumes, and grains using a variety of cooking methods.
Prepare a variety of salads and salad dressings and evaluate their flavors. - Prepare baked goods and desserts. Perform recipe yield conversions.
- Prepare breakfast, lunch, and dinner food menu items from various global cuisines.
- Perform dishwashing and hand ware-washing requirements, and clean of production area after each use.