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Upon completion of this course, students will be able to:
1. Describe and follow proper safety procedures in the kitchen.
2. Identify the main types of food borne hazards and follow accepted
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 components 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 safe, high quality food products.
10. Produce acceptable food products using standardized recipes and
recipes scaled up or down from the originals.
11. Safely evaluate sensory attributes of food.
12. Prepare and present a variety of high quality food products made
with whole nutrient dense food products, demonstrating knowledge
of basic methods, ingredients, and nutritional value.
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. Identify and compare qualitative standards for food prepared in
the laboratory.
16. Compare the effects of food preparation methods on the nutritive
Value of foods.
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I. Introduction to Quantity 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. Writing and using standardized recipes
2. Weighing and measuring ingredients, including dry vs. wet
ingredients; equivalencies; conversions; yields
3. Pots, pans, different knives
4. Conventional vs. convection oven; steamer; commercial mixer
5. Tilt skillet, other quantity equipment, as available
C. Introduction to Knife Skills
1. Types and uses of different knives
2. Knife sharpening, cleaning and storing
3. Slicing, dicing, chopping, pureeing
D. Introduction to Basic Stocks, Soups, Sauces
1. Ingredients
2. Preparation techniques
E. Introduction to Sensory Evaluation Techniques
1. Aroma
2. Taste
3. Mouth feel
4. Influence of environment on perceptions: light, noise
F. Introduction to Components of Foods, Basic Cooking Methods and
Nutrient Retention
1. Roasting
2. Braising
3. Sauteing
4. Steaming
5. Stir frying
6. Use of microwave
G. Menu Planning/Putting it Together
1. Introduction to basic nutrition and nutritional concerns
2. Textures, colors, flavors
3. Seasonality
II. Plant Foods: Whole Vegetables, Fruits, and Grains
A. Vegetables and Fruits
1. Components
2. Nutritive 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. In-season selections
5. Salads, including green and 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. SautÅing
6. Stir frying
7. Use of oils; smoke points; flavor; nutrition
8. Soups, stocks
D. Vegetable and Fruit Problem Solving
1. Sauces
2. Maintaining color; batch cooking
3. Selection and storage; choice of fresh vs. frozen vs. canned
E. Grains
1. Components
2. Nutritive value
3. Role in planning nutritious menus
4. Safety and sanitation concerns; selection and storage
F. Types of Grains: long grain, short grain, brown rice; risotto;
quinoa; pastas; others
G. Cooking Methods and Food Science Principles of Primarily Whole
Grains; Nutrient Retention
1. Basic techniques, including steaming and pilafs
2. Cooked cereals
3. Problem solving: avoiding lumps, stickiness, sogginess
III. High Protein Foods: Meat, Poultry, Fish, Legumes, Dairy
A. Beef and Pork Basics
1. Components and food science principles
2. Nutritive value
3. Role in menu planning
4. Safety and sanitation concerns; selection and storage
B. Beef and Pork Preparation
1. Choosing cuts for intended use and for budget
2. Tenderizing
3. Flavor development
4. Cooking methods and nutrient retention
a. Braising, poaching
b. Breading/Baking (vs. frying)
c. Roasting
d. Rubs
C. Poultry and Fish Basics
1. Components and food science principles
2. Nutritive value
3. Role in menu planning
4. Safety and sanitation concerns; selection and storage
D. Poultry and Fish Preparation
1. Choosing types for intended use, including age of poultry and
pieces
2. Tenderizing
3. Flavor development
4. Cooking Methods and nutrient retention, with focus on lowering
fat in meal
a. Braising, poaching
b. Breading/Baking (vs. frying)
c. Roasting
d. Rubs
E. Milk, Egg and Legume Basics
1. Components and food science principles
2. Nutritive value
3. Role in menu planning
4. Safety and sanitation concerns; selection and storage
F. Milk, Egg and Legume Preparation
1. Choosing types, including different grades of eggs and milk
alternates for intended use, budget, and nutritional concerns
2. Custards
3. Cheese sauces
4. Use of legumes in entrees; use of legumes in side dishes
G. Problem Solving
1. Garnishes
2. Soups/Stocks
IV. Baked Goods
A. Main Ingredients, Ingredient Interactions and Food Science
Principles
1. Use of fat, sugar, or fat/sugar substitutes, for flavor,
aeration, tenderizing
2. Nutritive value
3. Role in menu planning
4. Safety and sanitation concerns; selection and storage
B. Chemically Leavened Products
1. Biscuits, scones
2. Cookies, cakes
3. Quick breads
C. Yeast Leavened Products
1. Yeast Breads
2. Breakfast rolls
D. Pastry
1. Sweet
2. Savory
E. Use of Fruits in Baked Goods
1. Variety
2. Selection
3. Storage