KITCHEN OPERATION (4 CREDITS)

Learning Outcomes:

On successful completion of this course, students will be able to: explain basic preparation and cooking methods correctly; Classify the ingredients used and know how to process them; Demonstrate basic cooking skills and basic knowledge required in kitchen operation.

Topics:

1. Introduction To the Profession;
2. Sanitation and safety and Cutting Method;
3. Basic Equipment and tools;
4. Basic stock, sauce, and soups;
5. Basic Principles of Cooking;
6. Breakfast preparation;
7. Basic Nutrition;
8. Cooking Method;
9. Herbs and spices;
10. Garde manger;
11. Understanding Meat;
12. Cooking Meat;
13. Understanding Poultry;
14. Cooking Poultry;
15. Understanding Fish and shellfish;
16. Cooking Fish and shellfish;
17. Vegetables; Potatoes;
18. Dairy Product;
19. Eggs;
20. Flambé;
21. Flambé;
22. Gueridon service;
23. Gueridon service;
24. Buffet service;
25. Buffet service.