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
4
Course Competencies
  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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