Outcomes
In order to successfully complete this course, the student will:
1.Identify and explain basic and modern kitchen organization.
2. Identify type of stocks.
3. Describe clear soups and their preparation.
4. Describe thick soups and their preparation.
5. Explain reduction of sauces.
6. Define emulsion.
7. Summarize storing and handling consideration for cold sauces.
8. Identify types of cooking equipment.
9. Identify types measuring devices.
10. Identify knives and their uses.
11. Identify small equipment and their uses.
12. Demonstrate a positive attitude toward the job.
13. Demonstrate the ability to work with people.
14. Explain and demonstrate the importance of maintaining quality in food preparation.
15. Prepare various high quality stocks such as: White, Veal, Beef, Fish, Brown Stocks
Recommended textbook: Professional Cooking (current edition), Author Wayne Gisslen, Publisher: John Wiley and Sons.