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The student will:
1. Further refine knife handling techniques and motor skills.
2. Apply principles and proper procedures for sanitation and safe,
hygienic food handling.
3. Demonstrate knife cuts appropriate to preparing ingredients for stocks,
soups and sauces.
4. Identify the basic ingredients used in stocks.
5. Prepare basic mirepoix.
6. Describe the basic techniques for preparing white and brown stocks.
7. Prepare a variety of stocks.
8. Demonstrate proper procedures for cooling and storing stocks.
9. Describe the basic techniques for preparing a variety of clear and
thick soups.
10. Prepare a variety of clear and thick soups.
11. Identify quality products used to make soup.
12. Identify the standards used to assess a soup's overall quality and
appraise soups according to standards.
13. Select an appropriate garnish for a soup and demonstrate proper
heating techniques.
14. Garnish and serve soups appropriately.
15. Describe and apply soup service guidelines.
16. Apply proper heating, cooling, storing, and reheating procedures for
all types of soup.
17. Explain the function of a sauce in relation to the other components
of a dish.
18. Recognize and classify sauces.
19. Select a suitable sauce for the style of service and the cooking
technique applied to the main ingredients.
20. Demonstrate proper techniques for making sauces.
21. Use thickening agents properly.
22. Prepare a variety of classic and modern sauces.
23. Explain and/or demonstrate how sauces are properly reheated, held,
and plated.
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1. Further development of knife handling and motor skills.
2. Speed and precision.
3. Principles and proper procedures for sanitation and safe, hygienic food
handling.
4. Presentation, discussion, and preparation of recipes.
5. Proper fabricating, and cooking techniques for a variety of soups and
sauces.
6. Application of proper heating, cooling, storing, reheating and plating
techniques.
| Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing. | Writing
0 - 0% |
| None | |
| This is a degree applicable course but assessment tools based on writing are not included because problem solving assessments and skill demonstrations are more appropriate for this course. |
|
| Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills. | Problem Solving
10 - 20% |
| Lab reports | |
| Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams. | Skill Demonstrations
40 - 70% |
| Class performances, Performance exams | |
| Exams: All forms of formal testing, other than skill performance exams. | Exams
10 - 25% |
| Multiple choice, True/false, Matching items, Completion | |
| Other: Includes any assessment tools that do not logically fit into the above categories. | Other Category
5 - 10% |
| Attendance/Participation/Professionalism | |
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On Cooking: A Textbook of Culinary Fundamentals. Labensky, Sarah R., and
Alan M. Hause. New Jersey: Prentice Hall, 1999.
Instructor prepared recipes and handouts.
