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Official Course
Description: MCCCD Approval:
4-24-2001 |
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FON180 2001 Fall – 2011 Fall |
L+L
3.0 Credit(s) 5.0 Period(s) 4.4 Load Occ |
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Principles
and Skills for Professional Cooking |
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Introductory principles and skills for professional
cooking. Introduces organizational structure of kitchen staff in different
types of kitchens. Includes basic principles of safety and sanitation,
equipment and utensil use, French cooking terms, recipe use, measuring
techniques, identification and use of seasoning agents, and basic cooking
methods applied to stocks, sauces and soups, vegetables, starches, entrees,
and eggs. Emphasis on practical experiences in a commercial kitchen. Prerequisites: None. |
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Go to Competencies Go to Outline
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MCCCD
Official Course Competencies: |
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FON180 2001
Fall – 2011 Fall |
Principles and Skills for Professional Cooking |
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1.
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Identify types of restaurant kitchens and the
qualifications, responsibilities, and hierarchy of selected kitchen
personnel. (I) |
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2.
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Conduct oneself according to the "Code of Ethics for
Professional Culinarians." (I) |
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3.
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Employ standard safety and sanitation precautions in a
restaurant kitchen. (II) |
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4.
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Operate, clean, and care for kitchen equipment. (III) |
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5.
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Identify, use, and care for kitchen utensils. (IV) |
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6.
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Use standard French cooking terms. (V) |
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7.
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Convert, test, standardize, and use recipes. (VI, XIII) |
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8.
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Estimate basic recipe yields and costs. (VI) |
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9.
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Measure dry and liquid ingredients. (VII) |
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10.
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Select, use, and care for kitchen knives. (VIII) |
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11.
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Identify and use seasoning agents. (IX) |
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12.
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Identify and use thickening agents. (X) |
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13.
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Discuss the principles and applications of basic
restaurant cooking techniques. (XI) |
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14.
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Set-up a mis-en-place. (XII) |
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15.
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Prepare stocks and sauces, soups, vegetables, farinaceous
products, entrees, and basic egg dishes. (XIII) |
Go to Description Go to top of
Competencies
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MCCCD
Official Course Outline: |
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FON180 2001
Fall – 2011 Fall |
Principles and Skills for Professional Cooking |
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I. Organizational structure
of restaurant kitchens A. Types of restaurant
kitchens B. Qualifications,
responsibilities, and hierarchy of kitchen personnel according to the Brigade
System C. Code of Ethics for
Professional Culinarians II. Restaurant safety and
sanitation A. Personal safety and
sanitation B. Maintaining a sanitary
and safe cooking environment C. Principles of sanitation
in selecting, storing, preparing, and serving foods III. Principles of
equipment operation, cleaning, and care A. Small equipment B. Ovens and ranges 1. Types of ovens and
ranges 2. Principles of heat
transfer C. Large equipment 1. Walk-in refrigerators
and freezers 2. Dishwashers IV. Identification and use
of restaurant kitchen utensils V. Basic culinary French
terms VI. Recipe use A. Conversions 1. Metric and English interconversions 2. Quantity conversions B. Testing and
standardizing C. Basic recipe costing VII. Measuring techniques A. Conversions B. Dry ingredients C. Liquid ingredients VIII. Kitchen knives A. Identification and
application B. Basic knife cuts C. Care of kitchen knives D. Basic meat and fowl
butchery IX. Properties and
functions of flavoring agents A. Herbs and spices B. Salts C. Condiments D. Commercial sauces E. Wines and vinegars X. Thickening agents A. Starches B. Rouxs
1. White 2. Blonde 3. Brown XI. Principles,
applications, and techniques of basic cooking methods A. Dry methods 1. Grilling and broiling 2. Baking 3. Roasting B. Methods using fats 1. Pan and deep-fat frying 2. Sauteing
C. Moist methods 1. Poaching 2. Simmering 3. Boiling 4. Braising 5. Steaming XII. Setting-up the mis-en-place XIII. Principles and
techniques of food preparation A. Basic stocks, sauces,
and soups B. Vegetables 1. Fresh vegetables 2. Processed/convenience a. Frozen b. Dried C. Farinaceous products 1. Potatoes 2. Pastas 3. Grains D. Basic entrees 1. Meat 2. Fish 3. Seafood 4. Fowl E. Basic egg cookery |