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Official Course Description:
MCCCD Approval: 4-24-2001 |
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FON181 2001 Fall – 2011 Fall |
L+L
3.0 Credit(s) 5.0 Period(s) 4.4 Load Occ |
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French
Cuisine |
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Principles of French cooking applied to restaurant
kitchens. Includes review of safety and sanitation principles, orientation to
French culture, use of French terms and recipes, and reading French menus.
Emphasis on practical experiences in preparing French meals in a restaurant
kitchen. Introduces preparation of appetizers, hors-d'oeurves,
charcuterie items, pastries, and desserts. Prerequisites: None. |
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Go to Competencies Go to Outline
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MCCCD
Official Course Competencies: |
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FON181 2001
Fall – 2011 Fall |
French Cuisine |
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1.
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Apply necessary safety and sanitation precautions in a
restaurant kitchen. (I) |
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2.
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Discuss French culture and identify the rationale for
French cookery. (II) |
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3.
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Locate sources of French recipes, wholesale ingredients,
and foods. (III) |
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4.
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Use French terms, recipes, and menus. (IV-VI) |
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5.
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Plan for preparation, and prepare French meals in a
restaurant kitchen. (VII) |
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6.
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Serve French meals in the typical cultural style. (VIII) |
Go to Description Go to top of
Competencies
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MCCCD
Official Course Outline: |
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FON181 2001
Fall – 2011 Fall |
French Cuisine |
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I. Review of safety and
sanitation A. Personal hygiene B. Selection, storage,
preparation and serving of foods C. Safety and sanitation in
the cooking environment II. French culture A. Food related history 1. Famous French chefs 2. Wines 3. Origin of French foods a. Staple foods b. Unique regional dishes B. Life style C. Geography III. Resources of French
recipes, ingredients, and foods A. Cookbooks B. Local businesses C. Mail-order
establishments IV. Culinary French terms V. Use of French recipes A. Conversions 1. Metric and English innerconversions 2. Quantity B. Testing and
standardizing C. Basic recipe costing VI. Reading French menus VII. Principles and
techniques of French food preparation A. Setting-up the mis-en-place B. Appetizers, hors-d'oeurves, and charcuterie items C. Garnishes D. Advanced stocks and
reduction sauces E. Soups 1. Consommes
2. Bisques and creams 3. Specialty soups F. Simple and composed
salads G. Entrees H. Vegetables I. Farinaceous products J. Pastries K. Desserts VIII. French meal service A. Table settings and
decorations B. Tableside cookery C. Serving techniques |