10109124Fundamentals of Food Preparation
Course Information
Description
Students learn fundamental knife skills, basic food preparation and how to properly store food. Kitchen organization, setup and cleaning; stations of the kitchen and simple menu planning techniques are also discussed.
Total Credits
2
Course Competencies
  1. Demonstrate proper knife skills
    Assessment Strategies
    in the lab with your knife
    on a final exam with 75% accuracy or better
    Criteria
    you sharpen a knife using a three-sided whetstone
    your knife has a sharp edge that will slice a piece of paper cleanly
    you demonstrate julianne with your knife
    you demonstrate brunoise with your knife
    you demonstrate small dice with your knife
    you demonstrate medium dice with your knife
    you demonstrate large dice with your knife
    you demonstrate tucked finger tips while cutting food items
    you demonstrate proper knife grip while cutting food items

  2. Demonstrate safe food handling techniques
    Assessment Strategies
    in the lab at all times
    on a final exam with 100% accuracy
    Criteria
    you practice FIFO (first in and first out technique) at all times
    you demonstrate proper cooling techniques for all foods
    you keep cold foods below 41 F at all times
    you keep hot foods at 150 F or above at all times
    you demonstrate wrapping and labeling techniques required by industry
    you model good personal hygiene required by industry
    you proper store all food used for the day

  3. Prepare a variety of stocks to industry standards
    Assessment Strategies
    in lab class
    Criteria
    you produce three stocks: vegetable, beef and chicken, clear and rich in flavor
    you produce three stocks in two and a half hours
    you yield recipes correctly for stocks
    you demonstrate proper defatting techniques
    you demonstrate proper cooling techniques
    you demonstrate proper storage techniques

  4. Prepare a variety of soups to industry standards.
    Assessment Strategies
    in lab class
    on the final exam with 75% accuracy or better
    Criteria
    you produce a high quality clear broth soup with garnishment
    you produce a high quality cold soup with flavor
    you produce a high quality puree soup which is silky and with no lumps

  5. Prepare a variety of starches
    Assessment Strategies
    in lab
    on the final exam with accuracy of 75% or better
    Criteria
    you cook four different pasta al dente
    you cook four types of potato: mashed, french fried, oven brown and skillet
    you produce two types of rice, medium and short grained
    you produce two types of rosotto, vegetable and shellfish

  6. Prepare a variety of vegetables
    Assessment Strategies
    on a final exam with accuracy of 75% or better
    during lab
    Criteria
    you identify common variety of vegetables used in kitchens
    you blanch and shock vegetable and retain color
    you prepare vegetables using roasting
    you prepare vegetables using steaming
    you prepare vegetables using sauteing

  7. Prepare fresh fruit for serving
    Assessment Strategies
    in the lab
    on the final exam with 75% accuracy or better
    Criteria
    you identify a variety of fruits, tropical and sub-tropical species, with 75% accuracy
    you prepare fruit display to industry standards
    you practice proper storage techniques, fruits that are kept at room temperature and fruits that are refrigerated, with 75% accuracy

  8. Demonstrate heat transfer techniques commonly used in commercial kitchens
    Assessment Strategies
    in the class
    on the final exam with 75% accuracy or better
    Criteria
    you demonstrate grilling methods with 75% accuracy
    you demonstrate sauteing methods with 75% accuracy
    you demonstrate broiling methods with 75% accuracy
    you demonstrate steaming methods with 75% accuracy
    you demonstrate poaching methods with 75% accuracy