Official Course Description: MCCCD Approval: 01/10/89
FON180 19896-19962	L+L	3 Credit(s)	5 Period(s)
Principles and Skills For Restaurant Cooking
Introductory principles and skills for restaurant cooking. Introduces organizational structure of kitchen staff in different types of kitchens. Includes basic principles of safety and sanitation, equipment and utensil use, French cooking terms, recipe use, measuring techniques, identification and use of seasoning agents, and basic cooking methods applied to stocks, sauces and soups, vegetables, starches, entrees, and eggs. Emphasis on practical experience in a restaurant setting. Prerequisites: None. Prior restaurant experience helpful. Not available for credit to students with credit in FON117.

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MCCCD Official Course Competencies:
FON180   19896-19962	Principles and Skills For Restaurant Cooking

1.	Identify types of restaurant kitchens and the qualifications, responsibilities, and hierarchy of selected kitchen personnel. (I)
2.	Conduct oneself according to the "Code of Ethics for Professional Culinarians." (I)
3.	Employ standard safety and sanitation precautions in a restaurant kitchen. (II)
4.	Operate, clean, and care for kitchen equipment. (III)
5.	Identify, use, and care for kitchen utensils. (IV)
6.	Use standard French cooking terms. (V)
7.	Convert, test, standardize, and use recipes. (VI, XIII)
8.	Estimate basic recipe yields and costs. (VI)
9.	Measure dry and liquid ingredients. (VII)
10.	Select, use, and care for kitchen knives. (VIII)
11.	Identify and use seasoning agents. (IX)
12.	Identify and use thickening agents. (X)
13.	Discuss the principles and applications of basic restaurant cooking techniques. (XI)
14.	Set-up a mis-en-place. (XII)
15.	Prepare stocks and sauces, soups, vegetables, farinaceous products, entrees, and basic egg dishes. (XIII)

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MCCCD Official Course Outline:
FON180   19896-19962	Principles and Skills For Restaurant Cooking

I. Organizational structure of restaurant kitchens A. Types of restaurant kitchens B. Qualifications, responsibilities, and hierarchy of kitchen personnel according to the Brigade System C. Code of Ethics for Professional Culinarians II. Restaurant safety and sanitation A. Personal safety and sanitation B. Maintaining a sanitary and safe cooking environment C. Principles of sanitation in selecting, storing, preparing, and serving foods III. Principles of equipment operation, cleaning, and care A. Small equipment B. Ovens and ranges 1. Types of ovens and ranges 2. Principles of heat transfer C. Large equipment 1. Walk-in refrigerators and freezers 2. Dishwashers IV. Identification and use of restaurant kitchen utensils V. Basic culinary French terms VI. Recipe use A. Conversions 1. Metric and English interconversions 2. Quantity conversions B. Testing and standardizing C. Basic recipe costing VII. Measuring techniques A. Conversions B. Dry ingredients C. Liquid ingredients VIII. Kitchen knives A. Identification and application B. Basic knife cuts C. Care of kitchen knives D. Basic meat and fowl butchery IX. Properties and functions of flavoring agents A. Herbs and spices B. Salts C. Condiments D. Commercial sauces E. Wines and vinegars X. Thickening agents A. Starches B. Rouxs 1. White 2. Blonde 3. Brown XI. Principles, applications, and techniques of basic cooking methods A. Dry methods 1. Grilling and broiling 2. Baking 3. Roasting B. Methods using fats 1. Pan and deep-fat frying 2. Sauteing C. Moist methods 1. Poaching 2. Simmering 3. Boiling 4. Braising 5. Steaming XII. Setting-up the mis-en-place XIII. Principles and techniques of food preparation A. Basic stocks, sauces, and soups B. Vegetables 1. Fresh vegetables 2. Processed/convenience a. Frozen b. Dried C. Farinaceous products 1. Potatoes 2. Pastas 3. Grains D. Basic entrees 1. Meat 2. Fish 3. Seafood 4. Fowl E. Basic egg cookery

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