Course | Madison College Outline of Instruction

10316121Professional Cooking 2

Course Information

Description

This lab course emphasizes the demands of running a kitchen, developing quality products, and sticking to details. Students will elevate their skills in heat transfer, sanitation, critical thinking, team work, and sauce production.

Total Credits

Course Competencies

Review Classical sauces

Assessment Strategies

by making sauces that are acceptable

Criteria

sauces have a relevant, complimentary flavor to the main ingredient of the dish

sauces have an acceptable color and aroma

sauces have an acceptable consistency and body

sauces are properly thickened or reduced
Review correct handling and use of culinary style cutlery

Assessment Strategies

by differentiating between correct and incorrect handling and use of culinary style cutlery

by demonstrating knife skills

Criteria

you make measured classical cuts

you use a knife to minimize waste

you use a knife to minimize time usage

you maintain a knife in a safe and sanitary manner

you critique separation results of muscle from bone
Produce authentic regional lamb dishes

Assessment Strategies

by producing quality authentic lamb dishes relative to the Mediterranean region in a timed environment

Criteria

you fabricate lamb primal and sub-primal cuts

you produce Mediterranean style food accompaniments

you produce Mediterranean style condiments

you produce correctly cooked lamb portion cuts
Produce authentic regional veal dishes

Assessment Strategies

by producing quality authentic Veal dishes relative to the Southern France and/or Northern Italian regions in a timed environment

by differentiating between a wide variety of dried mushrooms, truffles and Boletus

Criteria

you fabricate veal primal and sub-primal cuts

you produce regional potato and/or root vegetable dishes

you produce a quality veal consomm

you produce correctly cooked Veal portion cuts

you identify a wide variety of dried mushrooms, truffles and Boletus
Produce authentic regional pork dishes

Assessment Strategies

by producing quality authentic pork dishes relative to South and/or Central American regions in a timed environment

by differentiating between rubs, marinades, and condiments indigenous to Latin America

Criteria

you fabricate pork primal and sub-primal cuts

you produce regional Central American pork accompaniments

you produce regional South American pork accompaniments

you produce correctly cooked pork portion cuts

you identify various rubs, marinades, and condiments indigenous to Latin America
Produce authentic regional fowl and game bird dishes

Assessment Strategies

by producing quality fowl dishes in a timed environment

by producing quality game bird dishes in a timed environment

by recognizing classical dishes from the Provence region of France from other regions of the world

Criteria

you fabricate a variety of fowl

you fabricate a variety of game birds

you produce correctly cooked fowl portion cuts

you produce correctly cooked game bird portion cuts

you identify classical dishes from the Provence region of France
Produce authentic regional fish and shellfish dishes from the Far East

Assessment Strategies

by producing quality shellfish dishes authentic to the Far east in a timed environment

by producing quality fish dishes authentic to the Far east in a timed environment

Criteria

you fabricate shellfish for consumption

you fabricate round fish for consumption

you fabricate flat fish for consumption

you recognize various shellfish species

you differentiate between Sushi and Sashimi

you differentiate between various shellfish species

you identify Eastern food concepts and Macrobiotics

you produce correctly cooked shellfish

you produce correctly cooked fish dishes