Course | Madison College Outline of Instruction

10316129Professional Cooking 3

Course Information

Description

Professional Cooking 2 re-enforces concepts learned in 316-119, 316-121. Concepts are used in more specific applications. Domestic and international regions are concentrated on more intensely when re-enforcing these concepts. Regions are paired up with specific proteins indigenous to the area and students fabricate and then prepare these items. New cooking techniques drawn from specific regions are introduced.

Total Credits

Course Competencies

Produce authentic vegetarian dishes

Assessment Strategies

by producing quality vegetarian dishes

Criteria

you fabricate vegetarian structures

you produce vegetarian food accompaniments

you produce vegetarian condiments

you produce correctly cooked vegetarian dishes
Produce authentic South American dishes

Assessment Strategies

by producing quality authentic South American dishes

Criteria

you fabricate South American primal and sub-primal protein cuts

you produce South American regional potato and/or root vegetable dishes

you produce quality South American soups

you produce correctly cooked South American dishes

you identify a wide variety of South American condiments and accompaniments
Produce authentic New American cuisine

Assessment Strategies

by producing quality New American dishes

Criteria

you fabricate New American primal and sub-primal protein cuts

you produce New American regional potato and/or root vegetable dishes

you produce quality New American soups

you produce correctly cooked New American dishes

you identify a wide variety of New American condiments and accompaniments
Demonstrate fine restaurant level line cooking

Assessment Strategies

in a lab performance

Criteria

you set up a restaurant line properly

you recognize urgency in timed food orders

you practice professional interaction with FOH staff

you properly clean work station

you turn off all power equipment
Compete in the annual Wisconsin Restaurant Association competition

Assessment Strategies

by attending competition

by medaling in the competition

by producing a gradable product

Criteria

you plan a gradable competition plate

you research a gradable competition plate

you produce a gradable competition plate

you attend a competition either as a competitor or in support of a fellow student

you medal in the competition