10316189Breakfast Cookery
Course Information
Description
Students will learn the principles and techniques of breakfast food preparation in a simulated work environment. Products will include eggs, omelets, batters, and starches.
Total Credits
1
Prior Learning Assessment
  • Experiential-Skill Demonstration
Course Competencies
  1. Produce a variety of egg dishes
    Assessment Strategies
    by creating various assigned egg dishes
    With provided recipes
    Using provided tools and equipment
    Using provided ingredients
    Criteria
    you demonstrate safe and sanitary operation of large and small equipment
    you practice FIFO and all federal sanitary guidelines at all times
    dishes include pan eggs garnished to industry standards
    dishes include omelletes garnished to industry standards
    dishes include frittatas garnished to industry standards
    dish includes a souffle garnished to industry standards
    dishes include shirred garnished to industry standards
    dishes have no whole herbs sticking up out of the finished product
    product meets quality standards of the industry

  2. Assemble a breakfast station for service
    Assessment Strategies
    by assembling a breakfast station
    using tools and equipment provided
    Criteria
    you practice FIFO and all federal sanitary guidelines at all times
    you demonstrate safe and sanitary operation of large and small equipment.
    service station has out only what can be used in the simulated menu run for 1 hour
    service station includes an ice bath or refrigeration used at all times for station mise en place
    service station has only 1 flat of eggs out a time for service
    pooling of one flat of eggs at a time is permissible for 1 hour
    product meets quality standards of the industry
    products are garnished to industry standards, no whole herbs sticking up out of the finished product.

  3. Produce a variety of breakfast starches
    Assessment Strategies
    by creating various breakfast starches using recipes provided
    using tools and equipment provided
    using provided ingredients
    Criteria
    you practice FIFO and all federal sanitary guidelines at all times
    you demonstrate safe and sanitary operation of large and small equipment
    ingredients are cut to specific recipe directions
    product meets quality standards of the industry
    dishes include hashbrowns garnished to industry standards
    dishes include lyonnaise garnished to industry standards
    dishes include american garnished to industry standards
    products have no whole herbs sticking up out of the finished product

  4. Produce a variety of griddle application products
    Assessment Strategies
    by creating various griddle products using recipes provided
    Using equipment provided
    using provided ingredients
    Criteria
    you practice FIFO and all federal sanitary guidelines at all times.
    you demonstrate safe and sanitary operation of large and small equipment.
    batters are made within 1/2 hour of production for quality assurance
    dishes include french toast garnished to industry standards
    dishes include pancakes garnished to industry standards
    dishes include crepes garnished to industry standards
    product has no whole herbs sticking up out of the finished product.
    product meets quality standards of the industry

  5. Complete food ticket orders
    Assessment Strategies
    by completing food ticket orders with provided recipes
    by using provided tools and equipment
    by working as a team with 3 other people on the line during service
    Criteria
    you practice FIFO and all federal sanitary guidelines at all times
    you demonstrate safe and sanitary operation of large and small equipment
    you use tickets generated by the Point of Sales system (no hand written tickets)
    you complete the ticket in 5 minutes or less time for full points in the exercise
    you complete the ticket order with 100 percent accuracy to receive full points in the exercise
    your product meets quality standards of the industry

  6. Produce food cost for each breakfast item including a theoretical selling price for each
    Assessment Strategies
    by using costing sheets provided by instructor by the end of each lab and turned into instructor to receive exercise points
    by using recipes provided
    by using invoices provided by instructor.
    Criteria
    calculation is within 25 cents of actual food cost
    calculation is within 25 cents of theoretical pricing of menu items
    all food cost from invoice are considered "AS Purchased"