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Official Course
Description: MCCCD Approval: 4-24-2001 |
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FON182
2001 Fall – 2011 Fall |
L+L
3.0 Credit(s) 5.0 Period(s) 4.4 Load Occ |
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American
Regional Cuisine |
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American regional food preparation applied to restaurants.
Review principles of sanitation and safety. Explores history and customs,
serving styles, and preparation techniques of foods unique to selected
American regions. Emphasis on practical cooking experiences in a restaurant
setting. American regions to include, but not limited to: Southern,
Cajun/Creole, New England, Mid-West, and Pacific Coast. Prerequisites: None. |
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Go to Competencies Go to Outline
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MCCCD
Official Course Competencies: |
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FON182 2001
Fall – 2011 Fall |
American Regional Cuisine |
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1.
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Apply safety and sanitation precautions to restaurant
cooking. (I) |
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2.
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Discuss the food related history, customs, and geography
of selected American regions. (II) |
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3.
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Use basic culinary terms unique to selected American
regions. (III) |
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4.
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Locate, evaluate, and use cookbooks for selected American
regions. (IV) |
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5.
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Locate, convert, test, standardize and use recipes for
selected American regions. (IV, V) |
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6.
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Estimate costs of basic American regional foods. (V) |
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7.
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Locate wholesale sources of ingredients and foods for
selected categories of American regional meals. (VI) |
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8.
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Identify and use ingredients unique to selected American
regional foods. (VI) |
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9.
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Plan for preparation, and prepare quantity meals for
selected American regions. (VII, VIII) |
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10.
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Serve selected American regional meals in the typical
regional style. (IX) |
Go to Description Go to top of
Competencies
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MCCCD
Official Course Outline: |
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FON182 2001
Fall – 2011 Fall |
American Regional Cuisine |
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I. Review of safety and
sanitation principles for restaurant kitchens A. Personal hygiene and
safety B. Safety and cleanliness
in the work environment II. Food related American
regional background A. History B. Customs C. Geography III. American regional
culinary terms IV. American cookbooks and
recipes A. Sources B. Evaluation V. Recipe use A. Conversions 1. Units of measure 2. Quantity B. Recipe testing and
standardizing C. Basic recipe costing VI. Ingredients unique to
the American region A. Sources B. Identification and
functions VII. Setting-up the mis-en-place VIII. Quantity preparation A. Unique equipment and
utensils B. Preparation techniques 1. Staple foods 2. Unique regional dishes 3. Meals IX. Serving styles unique
to the region A. Table setting and
decoration B. Special condiments and
garnishes C. American regional
customs D. Tableside cooking E. Eating procedures |