This course introduces the theory and practice of fundamental culinary arts. Topics include safety, sanitation, uniform requirements, culinary terminology, basic nutrition guidelines, equipment usage, standard measurements, knife selection and maintenance, basic knife cuts, and fruit and vegetable identification and preparation.
Prerequisites
None.
1. Describe the hierarchical structure of a commercial kitchen and delineate the specific responsibilities assigned to each role.
2. Explain the uniform requirements and attire standards mandated in commercial kitchen environments.
3. Follow safety and sanitation protocols in a commercial kitchen setting.
4. Analyze the nutritional components and foundational concepts of basic foods, and accurately interpret standard recipes.
5. Demonstrate correct usage and routine maintenance of kitchen smallwares and small-scale commercial equipment.
6. Operate large commercial-grade equipment in compliance with established industry standards.
7. Apply standardized food costing methods, perform accurate recipe conversions, and utilize culinary mathematics during food preparation.
8. Interpret standard food preparation techniques, demonstrate proficiency in industry-standard knife cuts, and apply techniques for preparing and utilizing a variety of fruits in culinary applications.
9. Classify and accurately identify various types of vegetables in accordance with industry standards.
10. Demonstrate the preparation and use of a variety of vegetables, both fresh and dried.