Course

47316452 Culinary Kitchen Basics 1
Course Information
Description
Day one will focus on key culinary methods and terminology, knife skills and sharpening plus kitchen equipment and pantry recommendations. On day two students will continue knife cut practice, learn to break down a whole chicken and then work in groups to make Parmesan Crusted Chicken Breasts and Coq Au Vin.
Total Credits
0
Course Competencies (Course Outcomes)
  1. Follow safety and sanitation guidelines for safe cooking and food preparation

  2. Demonstrate correct knife holding grips, C-Grip and Train cutting techniques

  3. Demonstrate key basic knife cuts including:  dice, mince, julienne, bias and oblique

  4. Choose optimal knives and kitchen preparation tools for a variety of cooking tasks

  5. Break down/butcher a whole chicken

  6. Execute fry, sauté, and braise cooking techniques in different classic, regional or ethnic preparations

This Outline is under development.