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At the conclusion of this course, the student should be able to:
1. Describe and follow proper safety procedures in the kitchen.
2. Identify the main types of food borne hazards and follow appropriate sanitary food receiving,
storage, and production procedures in meal preparation.
3. Demonstrate basic knowledge of weights, measures and conversions.
4. Select, use and maintain kitchen equipment and utensils appropriately.
5. Describe uses of a variety of equipment used in institutional cooking.
6. Demonstrate proper cleaning and sanitizing techniques for various equipment, and maintain
a clean, organized work area in the kitchen.
7. Identify the composition of food products.
8. Demonstrate basic knowledge of food preparation terminology and techniques.
9. Understand and apply basic scientific principles in the preparation and storage of food to
ensure safe, high quality products.
10. Produce acceptable food products using standardized recipes and scale recipes up or down
from the originals as needed.
11. Safely evaluate sensory attributes of food.
12. Prepare and present a variety of high quality food products made with nutrient dense food
products, demonstrating knowledge of basic methods, ingredients, and nutritional value of
whole foods.
13. Plan menus using a variety of whole foods that maintain high levels of flavor, color and
nutrient value.
14. Prepare a variety of nutritious baked goods, including ones with reduced fat and sugar levels.
15. Compare the effects of food preparation methods on the nutritive value of foods.
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I. Introduction to Food Production
A. Safety and Sanitation
1. Kitchen attire
2. Hand washing
3. Cleaning and sanitizing equipment, utensils, and work surfaces
4. Safe food sampling
5. Food storage
B. Kitchen Equipment and Terminology; Use of Standardized Recipes
1. Identification and appropriate use of standard kitchen equipment.
2. Writing and using standardized recipes
3. Weighing and measuring ingredients, including dry vs. wet
ingredients; equivalencies; conversions; yields
C. Introduction to Knife Skills
1. Types and uses of different knives
2. Knife sharpening, cleaning and storing
3. Slicing, dicing, and chopping
D. Introduction to Sensory Evaluation Techniques
1. Aroma
2. Taste
3. Mouth feel
4. Influence of environment on perceptions: light, noise
E. Introduction to Components of Foods, Basic Cooking Methods and
Nutrient Retention
1. Roasting/grilling
2. Braising/poaching
3. Sautéing
4. Steaming
5. Stir frying
6. Use of microwave
F. Introduction to Basic Stocks, Soups, Sauces
1. Ingredients
2. Preparation techniques
G. Menu Planning and Presentation
1. Introduction to basic nutrition and nutritional concerns
2. Textures, colors, flavors
3. Seasonality
II. Plant Foods: Vegetables, Fruits, Grains and Legumes
A. Vegetables and Fruits
1. Food composition and effect of processing
2. Nutritional value
3. Role in planning nutritious menus
4. Standards and selection considerations
5. Safety and sanitation concerns; selection and storage
B. Types of Vegetables and Fruits
1. Roots
2. Greens
3. Fruits
4. Seasonality of fruits and vegetables
5. Use in salads, including green, fruit and mixed
C. Vegetable and Fruit Cooking Methods and Food Science Principles;
Nutrient Retention
1. Caramelization
2. Baking and roasting
3. Steaming
4. Blanching
5. Sautéing
6. Stir frying
7. Use of oils; smoke points; flavor; nutrition
8. Soups, stocks
D. Vegetable and Fruit Uses
1. Sauces
2. Maintaining color; batch cooking
3. Selection and storage; choice of fresh vs. frozen vs. canned
4. Texture modified diets; pureed
E. Grains
1. Types of whole grains and grain products
2. Food composition and the effect of processing
3. Nutritive value
4. Role in planning nutritious menus
5. Safety and sanitation concerns; selection and storage
F. Cooking Methods and Food Science Principles of Primarily Whole Grains
1. Basic techniques, including steaming and pilafs
2. Considerations for retaining nutrient content
3. Problem solving: avoiding lumps, stickiness, sogginess
4. Appropriate use in texture modified diets; pureed
III. Animal Products: Meat, Poultry, Seafood, Dairy and Eggs
A. Meats, Poultry and Seafood Basics:
1. Food composition and food science principles
2. Nutritive value
3. Role in menu planning
4. Safety and sanitation concerns; selection and storage
5. Production, seasonality and sustainability issues
B. Meats, Poultry and Seafood Preparation
1. Identifying different cuts and appropriate uses including cost considerations
2. Use of pre-cooking techniques for improving flavor and texture
3. Cooking methods and nutrient retention
i. braising, poaching
ii. breading/baking (vs. frying)
iii. roasting/grilling
4. Texture modified diets; pureed
C. Egg and Dairy Basics
1. Food composition and food science principles
2. Nutritive value
3. Role in menu planning
4. Safety and sanitation concerns; selection and storage
5. Production and sustainability issues
D. Egg and Dairy Preparation
1. Choosing types, including different grades of eggs and milk
alternatives based on intended use, budget, and nutritional concerns
2. Cheese making and food science principles
3. Cooking methods and nutrient retention
4. Texture modified diets; pureed
IV. Baked Goods
A. Ingredients, Ingredient Interactions and Food Science Principles
1. Use of fat, sugar, or fat/sugar substitutes, including effect on flavor, and texture.
2. Nutritive value
3. Role in menu planning
4. Safety and sanitation concerns; selection and storage
B. Chemically Leavened Products
1. Types of chemical leaveners
2. Effect on different flours on texture and taste
3. Preparation of products using standard techniques
i. biscuits/scones
ii. cookies
iii. cakes
iv. quick breads
C. Yeast Leavened Products
1. Role and requirements of yeast for proper flavor and texture
2. Effect of different flours on texture and taste
3. Preparation of products using standard techniques
D. Pastry
1. Role of fat or fat substitutes in development of flavor and texture
2. Effect on different flours on texture and taste
3. Preparation of products using standard techniques
E. Use of Fruits in Baked Goods
1. Variety
2. Selection
3. Storage
