10316130Advanced Skills Lab 2
Course Information
Description
Expanding on the first semester of Intro to Advanced Skills Lab 1, students will incorporate the culinary skills they have learned over the last one-and-a-half of the culinary arts program. Utilizing up to date cooking techniques and following industry standards for high-end foods students will maintain all aspects of the kitchen with the utmost care. With an emphasis on working on presentation, flavors, cooking skills and time management students will gain a real work environment with the lab component of learning to prepare high-end foods. Students are expected to have completed the first semester of Intro to Gourmet before entering the Gourmet Foods class.
Total Credits
4
Course Competencies
  1. Demonstrate introductory gourmet skills
    Assessment Strategies
    by completing each quiz with a 75% accuracy or higher
    by completing each practical with a 75% accuracy or higher
    Criteria
    you identify mother sauces
    you summarize cooking with shellfish
    you summarize cooking with potatoes
    you summarize cooking with pastry doughs
    you summarize line distribution procedures
    you summarize limited management skills
    you demonstrate knife cuts
    you demonstrate working with stocks
    you demonstrate cooking soups
    you cook meats
    you cook poultry and fish
    you cook charcutier
    you cook vegetables
    you cook with herbs and fruits
    you cook grains and legumes
    you cook using yeast doughs
    you cook dessert sauces
    you make frozen desserts

  2. Interpret weekly appetizer recipes into professional plates for service
    Assessment Strategies
    by meeting the number needed for service with a 90% accuracy or better
    by meeting the temperature requirements with 75% accuracy or better
    by meeting the portion size for appetizers according to the style of menu being used with 75% accuracy or better
    by completing plate presentation that is appealing to the eye with balance and were consistent throughout service with 75% accuracy or better
    by selecting the correct ingredients according to the recipe with 75% accuracy or better
    by selecting the correct techniques and utilized those techniques with 75% accuracy or better
    Criteria
    product meets the recipe requirements for number needed to produce
    product is hot/cold according to recipe instructions
    portion size is correct to appetizer course
    plate presentation shows balance and is attractive to the eye
    correct ingredients were selected for the recipe used
    correct techniques were used for the product preparation
    select correct cooking technique and used the correct cooking technique to complete recipe

  3. Interpret weekly soup recipes for service in a gourmet setting
    Assessment Strategies
    by meeting the number needed for service with a 90% accuracy or better
    by meeting the temperature requirements with 75% accuracy or better
    by meeting the portion size for soup according to the style of menu being used with 75% accuracy or better
    by completing plate presentation that is appealing to the eye with balance and were consistent throughout service with 75% accuracy or better
    by selecting the correct ingredients according to the recipe with 75% accuracy or better
    by selecting the correct techniques and utilized those techniques with 75% accuracy or better
    Criteria
    product meets the recipe requirements for number needed to produce
    product is hot/cold according to recipe instructions
    portion size is correct for soup course
    plate presentation shows balance and is attractive to the eye
    correct ingredients were selected for the recipe used
    correct cooking technique is used to complete recipe

  4. Interpret weekly salad recipes for service in a gourmet setting
    Assessment Strategies
    by meeting the number needed for service with a 90% accuracy or better
    by meeting the temperature requirements with 75% accuracy or better
    by meeting the portion size for salad according to the style of menu being used with 75% accuracy or better
    by completing plate presentation that is appealing to the eye with balance and were consistent throughout service with 75% accuracy or better
    by selecting the correct ingredients according to the recipe with 75% accuracy or better
    by selecting the correct techniques and utilized those techniques with 75% accuracy or better
    Criteria
    product meets the recipe requirements for number needed to produce
    product is hot/cold according to recipe instructions
    portion size is correct for salad course
    plate presentation shows balance and is attractive to the eye
    correct ingredients were selected for the recipe used
    select correct cooking technique and used the correct cooking technique to complete recipe

  5. Interpret weekly entree recipes for service in a gourmet setting
    Assessment Strategies
    by meeting the number needed for service with a 90% accuracy or better
    by meeting the temperature requirements with 75% accuracy or better
    by meeting the portion size for entrees according to the style of menu being used with 75% accuracy or better
    by completing plate presentation that is appealing to the eye with balance and were consistent throughout service with 75% accuracy or better
    by selecting the correct ingredients according to the recipe with 75% accuracy or better
    by selecting the correct techniques and utilized those techniques with 75% accuracy or better
    Criteria
    product meets the recipe requirements for number needed to produce
    product is hot/cold according to recipe instructions
    portion size is correct for entree course
    plate presentation shows balance and is attractive to the eye
    correct ingredients were selected for the recipe used
    select correct cooking technique and used the correct cooking technique to complete recipe

  6. Interpret weekly dessert/breads/intermezzo recipes for service in a gourmet setting
    Assessment Strategies
    by meeting the number needed for service with a 90% accuracy or better
    by meeting the temperature requirements with 75% accuracy or better
    by meeting the portion size for desserts/bread/intermezzo according to the style of menu being used with 75% accuracy or better
    completing plate presentation that is appealing to the eye with balance and were consistent throughout service with 75% accuracy or better
    by selecting the correct ingredients according to the recipe with 75% accuracy or better
    by selecting the correct techniques and utilized those techniques with 75% accuracy or better
    Criteria
    product meets the recipe requirements for number needed to produce
    product is hot/cold according to recipe instructions
    portion size is correct for dessert/bread/intermezzo course
    plate presentation shows balance and is attractive to the eye
    correct ingredients were selected for the recipe used
    select correct cooking technique and used the correct cooking technique to complete recipe

  7. Produce food(s) in a line setting meeting the following: time, temperature and consistency
    Assessment Strategies
    by completing the task of serving your food from your unit with a 75% accuracy or better
    Criteria
    hot/cold food is served at the correct temperature, in a reasonable amount of time, with a 75% accuracy in consistent presentation.
    hot/cold food is served in a reasonable amount of time, with a 75% accuracy in consistent presentation.
    hot/cold food is served in a consistent presentation
    you distribute the food from your unit on the line at service time

  8. Perform the duties of a Chef or Sous Chef within the daily lab
    Assessment Strategies
    by acting as the Chef of the day or Sous Chef of the day at least once in the semester
    Criteria
    you complete the organizational role of Chef
    you complete the neatness role of Chef
    you complete the performance role of Chef
    you complete the comprehension role of Chef
    you complete the closure of the kitchen role of Chef