Course | Madison College Outline of Instruction

10316111Professional Cooking 1

Course Information

Description

Students apply classroom work and lectures into hands-on cooking situations. All methods of cookery are covered and knife skills and other vital techniques are reinforced. Students experience practical situations as they produce food in a simulated food service environment. Emphasis on regional cookery, fusion cooking, classical cuisine and Nouvelle cuisine. Students create menus from scratch and interpret more refined recipes.

Total Credits

Course Competencies

Produce advanced classical sauce versions

Assessment Strategies

by producing quality advanced sauces from scratch in a timed environment

Criteria

advanced sauce has an acceptable consistency and body

advanced sauce has an acceptable color and aroma

advanced sauce has a relevant, complimentary flavor to the main ingredient of the dish

advanced sauce is properly thickened using contemporary methods

you work cohesively within a team environment

you wear proper uniform

you maintain proper uniform

you possess proper cutlery

you practice proper hygiene

you maintain a clean cooking area during and after tasks

you practice proper sanitation consistent with state and federal guidelines
Apply advanced heat transfer to contemporary food products appropriately

Assessment Strategies

By producing meals from scratch using correct advanced heat transfer

Criteria

contemporary food product is pan-seared properly

contemporary food product is charred properly

contemporary food product is smoked properly

contemporary food product is cold poached properly

contemporary food product is cured properly

you work cohesively within a team environment

you wear proper uniform

you possess proper cutlery

you practice proper hygiene

you maintain a clean cooking area during and after tasks

you practice proper sanitation consistent with state and federal guidelines
Produce breakfast and brunch menu items in a timed environment

Assessment Strategies

By producing quality breakfast and brunch menu items from scratch in a timed environment

Criteria

breakfast and brunch menu items are palatable

breakfast and brunch menu items have correct color and texture

breakfast and brunch menu items have a relevant serving temperature

breakfast and brunch menu items are prepared while practicing proper sanitation

you work cohesively within a team environment

you wear proper uniform

you possess proper cutlery

you practice proper hygiene

you maintain a clean cooking area during and after tasks

you practice proper sanitation consistent with state and federal guidelines
Produce quality rice dishes using risotto method

Assessment Strategies

By producing quality risotto dishes from scratch in a timed environment

Criteria

rice is palatable

rice has correct color and texture

rice is properly seasoned

you work cohesively within a team environment

you wear proper uniform

you possess proper cutlery

you practice proper hygiene

you maintain a clean cooking area during and after tasks

you practice proper sanitation consistent with state and federal guidelines
Produce advanced emulsion sauces

Assessment Strategies

By producing a quality advanced emulsion from scratch in a timed environment

Criteria

emulsion sauce is properly emulsified

emulsion sauce is properly infused

emulsion sauce is properly suspended

you work cohesively within a team environment

you wear proper uniform

you possess proper cutlery

you practice proper hygiene

you maintain a clean cooking area during and after tasks

you practice proper sanitation consistent with state and federal guidelines
Produce fresh pasta from scratch

Assessment Strategies

By producing quality fresh pasta from scratch in a timed environment

Criteria

fresh pasta has correct color and texture

fresh pasta has consistency agreeable for forming

fresh pasta has a relevant, recognizable flavor to theme ingredient used

you work cohesively within a team environment

you wear proper uniform

you possess proper cutlery

you practice proper hygiene

you maintain a clean cooking area during and after tasks

you practice proper sanitation consistent with state and federal guidelines
Delegate pre-determined work lists to members in a group

Assessment Strategies

By successfully leading group members to produce quality meals in a timed environment

Criteria

you delegate work equally to other group members

you solve time and product problems effectively

you organize timing of work group is responsible for

you evaluate finished food product of group members

you work cohesively within a team environment

you wear proper uniform

you possess proper cutlery

you practice proper hygiene

you maintain a clean cooking area during and after tasks

you practice proper sanitation consistent with state and federal guidelines
Consolidate dated food products under refrigeration

Assessment Strategies

By consolidating a refrigerated walk-in using proper consolidation techniques

Criteria

you utilize the FIFO method of storage

you utilize all available storage space

you work cohesively within a team environment

you wear proper uniform

you practice proper hygiene

you practice proper sanitation consistent with state and federal guidelines
Cultivate dated food products to insure optimal freshness and food safety

Assessment Strategies

By cultivating dated food products practicing proper standards of freshness and edibility

Criteria

you distinguish between non-edible and edible dated food products

you rotate dated food products using "FIFO" standard

you discard non-edible dated food products

you apply ice properly to various food proteins

you work cohesively within a team environment

you wear proper uniform

you practice proper hygiene

you practice proper sanitation consistent with state and federal guidelines