-
Utilize safety, sanitation, and emergency practices when using equipment, preparing, cooking, and serving all food items
Assessment Strategies
Skill Demonstration
Criteria
Demonstrate effective procedures when preparing potentially hazardous foods, including time and temperature principles
Demonstrate good personal hygiene and health habits acceptable in laboratory and kitchen settings
Explain SDS requirements in handling hazardous materials
Discuss right-to know laws
Examine emergency policies for kitchen and dining room injuries
Describe types and effective use of fire extinguishers used in the foodservice area
-
Demonstrate effective practices in food safety, storage, and handling
Assessment Strategies
Skill Demonstration
Criteria
Implement the most effective process for cooling, storing, labeling, dating, and reheating food
Use effective sanitary practices and procedures when working with all food items
Maximize food freshness, quality, safety, and sanitation when serving hot foods and cold foods
-
Perform math functions and conversion calculations accurately
Assessment Strategies
Skill demonstration, written product, and/or quiz
Criteria
Math functions include fractions, decimals, weights, and measurements
Use a portion scale
Demonstrate accurate scaling, measuring, and weighing of ingredients with a portion scale
Convert recipes using a yield formula to increase and decrease quantities
Calculate yield percentage to track cooking and cutting loss and determine the new yield and cost per portion
-
Convert recipes and calculate food cost effectively
Assessment Strategies
Skill demonstration, written product, and/or quiz
Criteria
Evaluate the components of a standardized recipe
Convert recipes using a yield formula to increase and decrease quantities
Conversion calculations are accurate
Calculate food cost to determine selling price using the factor method and/or percentage method
Perform calculations converting recipes and formulas from US to metric
-
Implement effective kitchen equipment use and maintenance practices into cooking
Assessment Strategies
Skill demonstration
Criteria
Identify small and large equipment used in a professional kitchen
Select the best equipment to effectively complete the task
Demonstrate effective equipment handling such as safety techniques, sanitation, and storage
-
Use knives and small wares in various food preparation and cooking
Assessment Strategies
Skill demonstration
Criteria
Demonstrate a variety of classical knife cuts
Demonstrate zesting fruit
Demonstrate concasse, supreme, and zesting
Performance is of professional quality as specified by the instructor
-
Combine seasonings and flavors effectively when preparing and cooking food
Assessment Strategies
Skill demonstration
Criteria
Identify herbs, spices, and seasonings by themselves and within combinations
Combine herbs, spices, and seasonings to exemplify both national and international cooking mediums
Determine when to use and/or apply fresh vs dry herbs and spices
Explain the factors that affect taste
Explain how tastes are perceived
Explain the best way to optimize a combination of seasonings and flavors when preparing and cooking food
-
Demonstrate effective organizational skills, preparedness, and timing when it comes to food preparation, cooking, and serving
Assessment Strategies
Skill demonstration
Criteria
Explain mise en place
Describe cooking techniques used in moist, dry, and combination cooking methods to include: steam, poach, simmer, boil, deep fry, sauté, pan-fry, grill, roast, poele, stew, braise, and broil
Demonstrate efficient placement of ingredients, prepped items, and tools
Demonstrate efficient readiness and timing of ingredients and components required to maximize the recipe's flow
Implement strategies for maintaining and sanitizing your work space throughout the preparation process
-
Prepare and cook a variety of proteins, vegetables, legumes, grains, rice, and potatoes
Assessment Strategies
Skill demonstration
Criteria
Proteins to include beef, chicken, pork, fish, game, lamb, and veal
Vegetables to include pigmentation and root
Legumes to include beans, lentils, and peas
Grains to include barley, corn, oat, wheat, and ancient grains
Rice to include wild, long grain, short grain, and sushi (pilaf and risotto method)
Potatoes to include starchy, mealy, and waxy
Use moist, dry, and combination cooking methods
Moist heat methods include steam, deep and shallow poach, simmer and boil
Dry heat methods to include deep fry, sauté, pan fry, grill, and roast
Combination cooking methods to include poêle, stew, and braise
-
Prepare and cook classical stocks, soups, and mother and compound sauces (including fish or shellfish stock)
Assessment Strategies
Skill demonstration
Criteria
Prepare a classical white and dark chicken, beef/veal stock
Prepare a vegetable and or game stock
Prepare a clear soup to include a classical consommé
Prepare a cream soup using a roux
Prepare a puree soup
Prepare a specialty soup
Prepare each of the five mother sauces to include veloute, espagnole, béchamel, tomato, and butter sauce (to include Hollandaise and beurre blanc)
Prepare a small sauce from each mother sauce
Prepare a classical fish or shellfish stock
Prepare one form of a demi-glace
-
Cook breakfast items
Assessment Strategies
Skill Demonstration
Criteria
Eggs to include scrambled, over easy, sunny side up, poached and baked (custard or shirred)
Omelets to include French and American style
Breakfast meats include ham, sausage, and/or bacon
Pancakes includes waffles, and/or crepes
Breakfast style potato to include one of the following: hash browns, Lyonnaise, O’Brien, home fries, or potato pancakes
Cereal to include granola, cream of wheat, oatmeal, or grits
-
Demonstrate effective food presentation techniques
Assessment Strategies
Skill demonstration
Criteria
Distribute colors, shapes, and textures to create visual balance
Plate has a clear focal point to guide the diner's eye
Plate uses negative space effectively, leaving some parts of the plate empty to prevent a cluttered appearance
Use garnishes sparingly
Garnishes and micro-herbs are fresh, vibrant, and properly handled
Rim of the plate is clean and free of smudges, spills, or fingerprints
If preparing multiple plates, they are presented consistently
-
Evaluate food products
Assessment Strategies
Peer critique (written and/or oral feedback on products throughout the term)
Criteria
Use provided criteria for basis of judgment
Feedback identifies areas that meet criteria
Feedback identifies areas that need improvement according to criteria
Respond to the feedback and interpretations offered by peers and instructor
Speak with peers and instructor
Response uses meaningful language that is appropriate in tone