Maricopa Community Colleges  FON181   19986-20015 
Official Course Description:   MCCCD Approval:  03/24/98
FON181      19986-20015 L+L 3 Credit(s) 5 Period(s)
French Cuisine
Principles of French cooking applied to restaurant kitchens. Includes review of safety and sanitation principles, orientation to French culture, use of French terms and recipes, and reading French menus. Emphasis on practical experiences in preparing French meals in a restaurant kitchen. Introduces preparation of appetizers, hors-d'oeurves, charcuterie items, pastries, and desserts. Prerequisites: FON180, or equivalent restaurant experience, or instructor permission.
 
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MCCCD Official Course Competencies:
 
FON181   19986-20015 French Cuisine
1. Apply necessary safety and sanitation precautions in a restaurant kitchen. (I)
2. Discuss French culture and identify the rationale for French cookery. (II)
3. Locate sources of French recipes, wholesale ingredients, and foods. (III)
4. Use French terms, recipes, and menus. (IV-VI)
5. Plan for preparation, and prepare French meals in a restaurant kitchen. (VII)
6. Serve French meals in the typical cultural style. (VIII)
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MCCCD Official Course Outline:
 
FON181   19986-20015 French 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. French culture
          A. Food related history
            1. Famous French chefs
            2. Wines
            3. Origin of French foods
              a. Staple foods
              b. Unique regional dishes
          B. Life style
          C. Geography
        III. Resources of French recipes, ingredients, and foods
            A. Cookbooks
            B. Local businesses
            C. Mail-order establishments
          IV. Culinary French terms
            V. Use of French recipes
                A. Conversions
                  1. Metric and English innerconversions
                  2. Quantity
                B. Testing and standardizing
                C. Basic recipe costing
              VI. Reading French menus
                VII. Principles and techniques of French food preparation
                    A. Setting-up the mis-en-place
                    B. Appetizers, hors-d'oeurves, 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. French meal service
                      A. Table settings and decorations
                      B. Tableside cookery
                      C. Serving techniques
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