Official Course Description:  MCCCD Approval:  12-8-09
FON185  2010 Fall – 2011 Fall	L+L  3.0 Credit(s)  5.0 Period(s)  4.4 Load  Occ
Italian Cuisine
Principles of Italian cooking applied to restaurant kitchens. Includes review of safety and sanitation principles, orientation to Italian culture, use of Italian terms and recipes, and reading Italian menus. Emphasis on practical experiences in preparing Italian meals in a restaurant kitchen. Introduces preparation of appetizers, entrees, salads, fresh pasta items, pastries, and desserts. Prerequisites: None.

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MCCCD Official Course Competencies:
FON185  2010 Fall – 2011 Fall	Italian Cuisine

 

1.         Apply necessary safety and sanitation precautions in a restaurant kitchen. (I)

2.         Discuss Italian culture and identify the rationale for Italian cookery. (II)

3.         Locate sources of Italian recipes, wholesale ingredients, and foods. (III)

4.         Use Italian terms, recipes, and menus. (IV-VI)

5.         Plan for preparation, and prepare Italian meals in a restaurant kitchen. (VII)

6.         Serve Italian meals in the typical cultural style. (VIII)

 

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MCCCD Official Course Outline:
FON185  2010 Fall – 2011 Fall	Italian Cuisine

 

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.        Italian Culture

            A.        Food-related history

                        1.         Famous Italian chefs

                        2.         Wines

                        3.         Origin of Italian foods

                                    a.         Staple foods

                                    b.         Unique regional dishes

            B.        Lifestyle

            C.        Geography

III.       Resources of Italian Recipes, Ingredients, and Foods

            A.        Cookbooks

            B.        Local businesses

            C.        Mail-order establishments

IV.       Culinary Italian Terms

V.        Use of Italian Recipes

            A.        Conversions

                        1.         Metric and English innerconversions

                        2.         Quantity

            B.        Testing and standardizing

            C.        Basic recipe costing

VI.       Reading Italian Menus

VII.     Principles and Techniques of Italian Food Preparation

            A.        Setting-up the mis-en-place

            B.        Appetizers, hors d’oeuvres, 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.    Italian Meal Service

            A.        Table settings and decorations

            B.        Tableside cookery

            C.        Serving techniques