Maricopa Community Colleges  FON117   19886-20086 
Official Course Description: MCCCD Approval: 07/22/08
FON117 19886-20086 L+L 3 Credit(s) 8 Period(s)
Practical Line and Prep Cook Functions
Preparation principles and practical cooking experiences in a commercial kitchen. Emphasizes preparation, serving, and/or storage of soups, sauces, garnishes, appetizers, vegetables, fruits, sandwiches, salads, pastas, and entrees. Includes basic safety and sanitation principles, tools and equipment use, basic cooking principles, and recipe use. Focuses on production aspects and responsibilities of a line and prep cook.
Prerequisites: None. Not available for credit to students with credit in FON180.
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MCCCD Official Course Competencies:
 
FON117   19886-20086 Practical Line and Prep Cook Functions
1. Employ necessary safety and sanitation precautions in the selection, preparation, storage, and serving of foods in a commercial food setting. (I)
2. Use hand tools and equipment common to line and prep cook functions. (II)
3. List and describe the methods of heat transfer. (III)
4. List and describe the basic cooking methods and their uses in commercial food preparation. (III)
5. Use standardized recipes. (III)
6. Describe varieties and uses of spices, herbs, and flavoring agents. (IV)
7. Prepare garnishes, appetizers, and hors d'oeuvres; and arrange, store, and serve relish trays. (V)
8. Discuss the principles involved in preparing basic soups, stocks, salads, and sandwiches. (VI)
9. Prepare basic soups, stocks, salads, and sandwiches. (VI)
10. Apply principles and preparation techniques to preparing and storing salad dressings and basic sauces. (VII, VIII)
11. Apply principles and preparation techniques to preparing vegetables, pastas, and potatoes. (IX)
12. Identify and prepare basic cuts of meats and poultry. (X)
13. Explain the factors involved in maximum retention of nutrients in foods. (XI)
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MCCCD Official Course Outline:
 
FON117   19886-20086 Practical Line and Prep Cook Functions
    I. Sanitation and Safety
        A. Personal safety and hygiene
        B. Food safety
          1. Prevention of food-borne illness
          2. Temperature control
          3. Storage and rotation
        C. Safety and sanitation in the work environment
      II. Basic Principles of Equipment Operation, Cleaning, and Care
          A. Small equipment and tools
          B. Ovens, ranges, walk-in refrigerators and freezers
        III. Basic Cooking Principles
            A. Principles of heat transfer
              1. Convection
              2. Conduction
              3. Radiation
              4. Microwave
            B. Basic cooking methods and their applications
              1. Moist heat methods
              2. Dry heat methods
            C. Formula or recipe use
              1. Standardized recipes
              2. Conversions of weights and measures
          IV. Varieties and Uses of Spices, Herbs, and Flavoring Agents
            V. Appetizers, Relish Trays, and Garnish Preparation, Storage, and Serving
                A. Appetizers
                  1. Canapes
                  2. Hors d'ouevres
                  3. Dips and spreads
                B. Relish trays
                C. Garnishes
              VI. Principles and Preparation Techniques Applied to Basic Soups, Stocks, Salads, and Sandwiches
                  A. Soups
                    1. Consomme
                    2. Stock soups
                    3. Cream soups
                  B. Stocks
                    1. Brown
                    2. White
                    3. Vegetable
                  C. Salads
                  D. Sandwiches
                VII. Principles and Techniques Applied to Salad Dressing Preparation and Storage
                    A. Principles of emulsion formation
                    B. Preparation of salad dressing
                    C. Storage principles
                  VIII. Principles and Techniques Applied to Basic Sauce Preparation
                      A. Preparation principles
                      B. Functions of ingredients
                      C. Preparation techniques
                        1. Lead and mother sauces
                        2. Secondary sauces
                        3. Specialty sauces
                    IX. Principles and Techniques Applied to Vegetables, Pastas, and Potato Preparation
                        A. Vegetables
                          1. Pigments in vegetables and changes affected by added ingredients
                          2. Basic cooking techniques
                        B. Pastas
                        C. Potatoes
                          1. Types of potatoes and their uses
                          2. Basic cooking technique
                      X. Basic Meat and Poultry Cookery Applied to Meats and Poultry
                          A. Identification of basic cuts
                          B. Preparation techniques
                        XI. Factors Involved in Maximum Retention of Nutrients and in Foods
                            A. Nutrients most affected by cooking and storage techniques
                            B. Nutrient retention
                              1. Factors involved in nutrient loss
                              2. Prevention of nutrient loss
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