Behavioral Objectives:
*Demonstrate the fundamentals of culinary arts, the core cooking principles,
as well as the skills neces sary to produce a wide array of culinary dishes,
beyond the level they could attain prior to the class. *These to include kitchen
safety, food safety, personal hygiene, chef tools, knife skills, artistic flow,
design, layering, creating a mosaic, mise en place, kitchen flow, garnishes,
complementary foods, colors, flavors and textures, use of convenience foods,
creating stations and move.
*Be conversant with culinary principles, skills and methods, thus enhancing
their ability to building on that knowledge in the future.
*Provide quality food in a variety of conditions; foods that look and taste
better, utilizing the existing menu, products and recipes.
*Make food more appealing in appearance through the use of garnishing, color,
layout, all designed to enhance the dining experience of our guests.
*Demonstrate some higher level culinary skills which may be used for special
events.
*Care for and use knives properly, cut foods into a variety of
classic shapes.
*Identify, sore and serve a variety of fine cheeses.
*Organize and plan work more efficiently; prepare items needed prior to
actual cooking.
*Understand basic flavoring techniques
*Purchase appropriate meats and store them properly.
*Understand the structure and composition of fish and shellfish.
*Identify a variety of vegetables and how to store them properly.
Course manual: On Cooking Lite, taken from On Cooking - A Textbook of
Culinary Fundamentals, by Sarah R. Labensky and Alan M. Hause, Published by
Pearson Learning Solutions.
Requirement to be certified at Level I - Pass a comprehensive 80
question written exam including questions from each of the areas listed above.
Requirement to be certified at Level II or III - At the completion of
the class, demonstrate to the instructor the required level of competence to
achieve either Level II or Level III, at the instructors' discretion..
NOTE - Someone who is a graduate of a two or four year culinary
arts college or university program, with a concentration on culinary arts, will
be designated Level III once they pass the Level I examination and pay the
special fee to upgrade.. Non-degree programs or experience may not be
substituted.
