Official Course Description: MCCCD Approval: 02/27/96
FON190 19966-19976	L+L	7 Credit(s)	19 Period(s)
Professional Cooking Practicum
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, FON118, FON180, MAT082 or a minimum score of 43 on the ASSET Math Numerical placement test, and certification in Community CPR and Standard First Aid from 9-hour American Red Cross course "Community First Aid and Safety."

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MCCCD Official Course Competencies:
FON190   19966-19976	Professional Cooking Practicum

1.	Describe the personal qualities required of a professional cook/chef. (I)
2.	Write a schedule reflecting projected food production needs. (II)
3.	Prepare entree salads, separate course salads, and side-dish salads. (III)
4.	Prepare hot and cold sandwiches. (IV)
5.	Prepare stocks and soups. (V)
6.	Prepare major and minor sauces. (VI)
7.	Identify primal wholesale cuts of meats, poultry, and seafood. (VII)
8.	Cook meats, poultry, and seafood; use the appropriate cooking method(s) and the proper techniques. (VIII)
9.	Prepare farinaceous products. (IX)
10.	Prepare a variety of fresh, frozen, and canned vegetables. (X)
11.	Identify and perform cooking techniques that maximize nutrient retention. (XI)
12.	Prepare foods in accordance with current health issues. (XII)
13.	Prepare food garnishes and decorations. (XIII)
14.	Use food preparation techniques that minimize waste and leftovers. (XIV)
15.	Maintain sanitation standards in a commercial kitchen. (XV)
16.	Identify safety concerns and describe emergency procedures in a commercial kitchen. (XVI)
17.	Identify employee rights and responsibilities. (XVII)

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MCCCD Official Course Outline:
FON190   19966-19976	Professional Cooking Practicum

I. Personal Qualities of a Professional Cook/Chef A. Skills 1. Technical 2. People 3. Communications 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 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

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