C-ID Descriptor
Culinary Production and Operations

N/A

N/A

• Pots, Pans and Containers, Measuring Devices, Knives and Hand Tools, Knife Skills
• Basic Cooking Principles: Dry Cooking Methods, Moist Cooking Methods
• Stocks
  • Understanding Stock: Definition of Stocks, Judging Quality of Stocks, Use of Stocks
  • Ingredients in Stocks: Bones, Meat, Water, Mirepoix, Acid Products, Seasonings and Spices
  • Procedures for Preparing Stocks: Brown Stock, White Stock, Fish Fumet
• Sauces
  • Understanding Sauces: Functions of Sauces, Judging Quality of Sauces
  • Components of Sauces: Liquids, Thickening Agents
  • Flavoring Agents
  • Sauce Families: Leading Sauces, Small Sauces
• Soups
  • Understanding Soup: Definition of Soup, Examples of Soups, Classifications of Soups, Service of Soups
  • Clear Soups
  • Thick Soups: Cream Soups, Puree Soups, Bisques, Chowders
  • Specialty and National Soups
• Vegetables: Color, Flavor, Texture, Nutrition, Cooking Vegetables
• Grains: Types of Rice and Handling, Other Grains Cooked Like Rice, Cooking Rice and Other Grains
• Pastas: Commercial Pasta, Fresh Egg Pasta, Shapes, Cooking Pastas
• Salads: Ingredients, Parts, Arrangements and Presentation, Procedure to Prepare, Combination Salads
• Salad Dressings: Ingredients, Emulsions, Types: Oil and Vinegar, Mayonnaise
• Meat
  • Principles of Low Heat Cooking
  • Breaking Down Connective Tissue
  • Other Factors Affecting Cooking Method Choice
  • Searing and Sealing
  • Doneness
  • Cooking Methods
• Poultry
  • Types of Poultry
  • Maturity and Tenderness
  • Light and Dark Meat
  • Doneness
  • Cooking Methods
• Fish
  • Fish: Composition and Structure, Problems Cooking Fish, Cooking Fish
  • Shellfish: Mollusks, Crustaceans, Cooking Shellfish

Kitchen Skills, Cooking, Sanitation, Operations

At the conclusion of this course, the student should be able to:

Develop, cost and evaluate the operational implications of recipes and comfortably operate in a commercial kitchen.

• Identify select ingredients, products, tools and equipment used in professional cooking
• Demonstrate how to use and clean common kitchen tools and equipment safely and efficiently
• Explain how cooking and food ingredients affect product outcome and apply this knowledge when producing menu selections
• Perform basic professional cooking techniques
• Prepare food products using specific cooking methods: roasting, grilling, sautéing, pan frying, steaming, boiling, simmering, poaching, and braising
• Prepare selections in each category: stocks, soups, mother sauces, green salads, salad dressings, pastas, grains, vegetables, and meat, fish and poultry selections
• Evaluate menu selections according to defined product standards
• Maintain a clean and sanitary workplace
• Work as a team member to achieve common goals/objectives
• Identify and practice professional kitchen work standards

Labs, Exams, Practicum, Projects (Team)

The Professional Chef, The Culinary Institute of America

On Cooking, Labensky

The Book of Yields, Lynch