10316104Advanced Skills Lab 1
Course Information
Description
Provides students with an introduction to classical and ethnic cooking techniques common to full-service restaurants. Students will have an opportunity to apply and develop skills in the MATC Gourmet Dining Room, a simulated restaurant environment.
Total Credits
3
Prior Learning Assessment
  • Experiential-Skill Demonstration
Course Competencies
  1. Demonstrate precision knife skills required in each recipe given
    Assessment Strategies
    when precision knife skills used in all applications requiring knife skills
    when precision knife skills used in blackbox examination
    by completing the knowledge of precise knife skills section in written exam
    Criteria
    you apply the knife cuts required with the correct dimensions
    you apply the correct fabricating techniques for meats, poultry and fish
    you complete blackbox exam utilizing correct knife skills successfully

  2. Apply stock(s) preparations required in recipes
    Assessment Strategies
    by preparing stock(s) required in daily lab
    by preparing stock(s) needed in blackbox exam
    by completing the knowledge of stocks section in written exam
    Criteria
    stocks have achieved correct flavor of the product used
    stocks are free of impurities and excess grease
    you use the stock(s) for their intended use
    you achieve the desired results according to recipe

  3. Prepare sauces from recipes used in lab
    Assessment Strategies
    by preparing sauces according to the Professional Chef text and the French Laundry text for recipes in lab
    by preparing sauces(s) used in blackbox exam
    by completing the knowledge of sauces section on a written exam
    Criteria
    sauces should nappe correctly
    sauces have the correct flavor for the type of sauce prepared
    sauce impurities have been correctly strained and/or removed
    sauces are held at correct temperatures for service
    you use knowledge of sauces in final black box examination

  4. Apply soup preparation techniques for recipes used in lab
    Assessment Strategies
    by producing consomme once in daily lab from recipes used in lab
    by producing chowder once in daily lab from recipes used in lab
    by producing a type of bisque once in daily lab from recipes used in lab
    by producing a type of broth once in daily lab from recipes used in lab
    by completing the knowledge of soup section on a written exam
    Criteria
    you produce a clear and good flavored consomme
    you produce a creamy, good flavored chowder
    you produce a rich flavored bisque
    you produce an impurity free broth and a flavor of original product used is predominant

  5. Demonstrate skills related to meat, poultry and fish preparation
    Assessment Strategies
    by correctly fabricating veal tenderloin
    by correctly fabricating lamb hotel rack
    by correctly fabricating whole salmon
    by completing the portion of written exam dealing with meat, poultry, and fish
    by utilizing techniques from meat, poultry and fish for black box exam
    Criteria
    veal tenderloin yield is proportioned with a minimum of 75% accuracy or better
    veal tenderloin is cooked to medium rare and seasoning is balanced with veal flavor
    lamb hotel rack is fabricated with a yield accuracy of 75% or better
    lamb rack is cooked to medium rare and seasoning is balanced with lamb flavor
    salmon is fabricated with a yield accuracy of 75% or better
    salmon is cooked to medium and seasoning is balanced with salmon flavor
    you complete black box exam containing meat, poultry or fish with 75% or better

  6. Demonstrate skills related to shellfish preparation
    Assessment Strategies
    by utilizing correct handling procedures of lobsters, oysters, clams, and sea urchins
    by cooking shellfish utilizing techniques from the French Laundry text and the Professional Chef text
    by serving raw shellfish
    by completing final written exam containing shellfish with a 75% accuracy or better
    Criteria
    shellfish are stored and handled correctly according to their classification
    shellfish have a tender texture full of flavor and minimal waste depending on the shellfish used
    shellfish served raw meets all of the sanitation requirements for serving raw shellfish

  7. Apply charcuterie techniques by following standards for preparation
    Assessment Strategies
    by utilizing at least two of the four types of forcemeats
    by completing seafood sausage and ballotine for lab
    by completing written final examination portion dealing with forcemeats with a 75% accuracy or better
    Criteria
    you set up grinding equipment for sausage and ballotine correctly
    you use correct portions of ingredients for forcemeat preparation
    forcemeat method used has correct portion of ingredients and meets recipe requirements
    forcemeat equipment has been sanitized and chilled for use
    forcemeat ingredients including spices, fat and meat are in the correct ratio
    sausage and ballotine textures are correctly achieved through ingredients and cooking temperatures

  8. Prepare vegetables, herbs and fruits
    Assessment Strategies
    by selecting correct vegetables, fruits, and herbs for recipes used in lab
    by completing vegetable, fruit, and herb identification portion of final exam
    Criteria
    you utilize correct handling and preparation techniques for vegetables, fruits and herbs for blanching and shocking
    you utilize correct handling and preparation techniques for vegetables, fruits and herbs for grilling
    you utilize correct handling and preparation techniques for vegetables, fruits and herbs for sauting
    you utilize correct handling and preparation techniques for vegetables, fruits and herbs for caramelization
    you utilize correct handling and preparation techniques for vegetables, fruits and herbs for roasting
    vegetables, fruits, and herbs meet recipe requirements
    vegetables, fruits, and herbs are of the proper consistency for cooking method chosen
    vegetables, fruits, and herbs are of the proper color for cooking method chosen
    vegetables, fruits, and herbs are seasoned correctly for cooking method chosen
    vegetables, fruits, and herbs are cut according to the desired cut directed in the recipe

  9. Prepare potato dishes
    Assessment Strategies
    by preparing potato dishes
    by completing a written final examination portion with 75% accuracy or better
    Criteria
    you use specific potatoes for specific recipes
    you cut potatoes with minimal waste according to recipes correctly
    you follow correct cooking of potatoes according to recipes
    you hold potatoes for service according to recipe needs
    you store potatoes correctly for future use

  10. Prepare dishes with grains and legumes
    Assessment Strategies
    by preparing risotto dish
    by preparing cassoulet utilizing The French Laundry text recipe
    by completing final written examination containing grains
    Criteria
    risotto has a creamy consistency and be al dente when prepared
    risotto selected for recipe is the correct risotto required by the recipe
    risotto is prepared using two techniques
    beans selected are the correct beans called for in the recipe
    beans are properly cooked using the correct techniques for each bean recipe
    cassoulet has a rich flavor

  11. Prepare yeast breads
    Assessment Strategies
    by preparing and utilizing bread dough
    by completing a written exam
    Criteria
    you prepare a batch of bread dough and use it for either baguette, focaccia or crackers
    bread or cracker has deep golden brown color
    bread or cracker has a fully developed crust
    bread or cracker is fairly elastic
    bread or cracker flavor is not bland
    bread or cracker does not have a strong alcohol flavor

  12. Prepare pastry dough
    Assessment Strategies
    by preparing a batch of laminated dough
    by preparing a batch of high gluten dough
    by completing a written exam with 75% accuracy or better
    Criteria
    puff pastry has even layers when baked
    puff pastry dough is proportioned according to need
    puff pastry flavor meets recipe requirements
    apple strudel is light
    apple strudel layers throughout due to correct handling methods used with the dough

  13. Prepare dessert sauces for plated desserts
    Assessment Strategies
    by preparing a raspberry coulis
    by preparing a warm caramel sauce
    by completing a written final exam dealing with dessert sauces with 75% accuracy or better
    Criteria
    raspberry coulis napes a spoon correctly
    raspberry coulis has a raspberry flavor
    raspberry coulis does not have a burnt sugar taste
    caramel sauce napes a spoon correctly
    caramel sauce is free of lumps
    caramel sauce does not have a burnt sugar taste

  14. Prepare custards for frozen plated desserts
    Assessment Strategies
    by preparing caramel ice cream
    by preparing frozen sabayon
    by completing a written examination dealing with frozen plated desserts with 75% accuracy or better
    Criteria
    custard used to prepare ice cream is smooth
    custard has good flavor
    caramel added to ice cream does not become the consistency of candy
    caramel is blended into the ice cream
    ice cream is frozen correctly
    ice cream has the right consistency when served
    sabayon is prepared correctly according to the classical cold sabayon
    sabayon has gelatin introduce correctly
    sabayon meets the requirements for service when frozen

  15. Complete plates for service
    Assessment Strategies
    when food is served according to the orders received in the kitchen
    when food is set up for holding until orders are required
    by completing a blackbox exam fulfilling time/temperature and consistency for service
    Criteria
    plates are served with time/temperature criterion (hot food served hot and cold food served cold)
    plates are served in a timely manner
    food required to be held before serving is held under the right temperature depending on the type of food held
    plates have the correct proportion to the main item prepared
    plates are not be crowded
    plates do not appear empty
    plates have the main item in the center of attention to the eye

  16. Accept responsibility as the Chef of the Day or Sous Chef of the Day
    Assessment Strategies
    by acting as Chef of the Day
    Criteria
    you gather ingredients
    you file orders using FIFO
    you make sure all stations are fulfilled
    you fill any vacant stations
    you make sure advanced prep is fulfilled or alternative method for securing prep is achieved
    you assign extra help where it may be needed to complete the day's units
    you make sure the lab is kept neat and orderly throughout the entire day
    you get food out of the kitchen in a timely fashion
    you either expedite or have someone expedite the tickets for the kitchen
    you make sure all food product is put away at the end of the lab
    you do a closing inventory of product
    you make sure the lab is cleaned at the end of the day
    you maintain coolers correctly
    you wrap and date stored product
    you are responsible for preparing food out of each assigned station