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Official Course
Description: MCCCD Approval:
4-24-2001 |
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FON190 2001 Fall – 2011 Fall |
L+L
7.0 Credit(s) 19.0 Period(s) 15.4 Load Occ |
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Professional
Cooking Practicum |
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Preparation of hot and cold foods in a commercial food
service operation; experience in volume food production preparing salads,
soups, stocks, sauces, entrees, starches, and vegetables; designed to develop
knowledge and skills necessary to cook in a variety of commercial kitchens. Prerequisites: FON104, FON180, or permission
of Department or Division. |
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Go to Competencies Go to Outline
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MCCCD
Official Course Competencies: |
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FON190 2001
Fall – 2011 Fall |
Professional Cooking Practicum |
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1.
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Describe the personal qualities required of a professional
cook/chef. (I) |
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2.
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Write a schedule reflecting projected food production
needs. (II) |
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3.
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Prepare entree salads, separate course salads, and
side-dish salads. (III) |
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4.
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Prepare hot and cold sandwiches. (IV) |
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5.
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Prepare stocks and soups. (V) |
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6.
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Prepare major and minor sauces. (VI) |
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7.
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Identify primal wholesale cuts of meats, poultry, and
seafood. (VII) |
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8.
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Cook meats, poultry, and seafood; use the appropriate
cooking method(s). (VIII) |
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9.
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Prepare farinaceous products. (IX) |
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10.
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Prepare a variety of fresh, frozen, and canned vegetables.
(X) |
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11.
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Identify and perform cooking techniques that maximize
nutrient retention. (XI) |
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12.
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Prepare foods in accordance with current health issues.
(XII) |
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13.
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Prepare food garnishes and decorations. (XIII) |
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14.
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Use food preparation techniques that minimize waste and
leftovers. (XIV) |
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15.
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Maintain sanitation standards in a commercial kitchen.
(XV) |
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16.
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Identify safety concerns and describe emergency procedures
in a commercial kitchen. (XVI) |
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17.
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Identify employee rights and responsibilities. (XVII) |
Go to Description Go to top of
Competencies
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MCCCD
Official Course Outline: |
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FON190 2001
Fall – 2011 Fall |
Professional Cooking Practicum |
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I. Personal Qualities of a
Professional Cook/Chef A. Skills 1. Technical 2. Interpersonal B. Demeanor C. Teamwork II. Projecting Food
Production Needs A. Inventory of stock B. Establishing par amounts
C. Forecasting sales D. Preparing production
schedule III. Preparing Salads and
Dressings A. Entree salads B. Separate course salads 1. Green 2. Others C. Side-dish salads 1. Cooked 2. Raw IV. Sandwiches A. Hot B. Cold V. Preparing Stocks and
Soups A. Stock preparation 1. Brown 2. White B. Soup preparation 1. Thin soups 2. Thick soups 3. Specialty soups VI. Preparing Major and
Minor Sauces A. Major sauces 1. Bechamel
2. Espagnole
3. Veloute
4. Tomato 5. Hollandaise B. Minor sauces VII. Identification of
Wholesale Cuts of Meat, Poultry, and Seafood A. Meats B. Poultry C. Seafood VIII. Cooking Meats,
Poultry, and Seafood A. Moist heat methods B. Dry heat methods C. Dry heat methods with
fat IX. Preparing Farinaceous
Products A. Rice B. Potatoes C. Pasta D. Others X. Vegetable Preparation A. Fresh B. Frozen C. Canned XI. Factors Involved in
Nutrient Retention A. Leaching B. Effects of heat C. Cooking time D. Freshness XII. Preparation of Foods
for Current Health Issues A. Low fat and/or
cholesterol B. Low calorie C. Low sodium XIII. Garnishes and
Decorations A. Intrinsic part of dish B. Complementary food
garnishes C. Non-food garnishes XIV. Portion and Waste
Control A. Standardized recipes B. Forecasting production
needs C. Menu planning D. Use of leftovers XV. Applied Kitchen
Sanitation A. Food handler B. Facility and equipment C. Food product XVI. Applied Kitchen Safety
A. Identifying safety
hazards B. Safe working environment
C. Safe working procedures D. Fire safety E. Emergency Procedures XVII. Employee Rights and
Responsibilities A. OSHA (Occupational
Safety and Health Administration) B. EEOC (Equal Employment
Opportunity Commission) 1. Discrimination 2. Harassment C. Workplace policies |