Cuisines of the
Americas
Prepare, taste, serve, and evaluate traditional regional
dishes of the
Americas
.
Emphasis will be placed on ingredients, flavor profiles, preparations, and
techniques for cuisines representative of the
United
States, Central America,
South America, and the Caribbean.
First-Semester Comprehensive Exam
This culinary examination tests knowledge and proficiency in
the principles of cooking and certain fundamental cooking methods-roasting,
sautéing, frying, stewing, poaching, braising, and broiling. Students will be
given an assignment (which includes a soup, protein, vegetable, and starch) to
prepare, present, taste, and explain.
Garde Manger
An introduction to three main areas of the cold kitchen:
reception foods, plated appetizers, and buffet arrangements. Learn to prepare
canapés, hot and cold hors d'oeuvre, appetizers, forcemeats, pâtés, galantines,
terrines, salads, and sausages. Curing and smoking techniques
for meat, seafood, and poultry items will be practiced, along with contemporary
styles of presenting food and preparing buffets.
Ingredients, Flavor Dynamics, and Techniques of Evaluation
Explore how taste and flavor are developed in cooking
techniques and applied in a variety of cuisines. Students will have the
opportunity to taste oils, fats, herbs, spices, grains, and fresh produce as
well as practice using them in various preparations.
Introduction to Wines
Review the character, style, and personality of the major
wine varietals. Topics include tasting, sensory analysis techniques, winemaking
basics, and varietal characteristics. Classes involve professional wine tasting
and include field trips to local wineries to see wine practices firsthand.
Second-Semester Comprehensive Exam
This culinary exam tests knowledge and proficiency in the
principles of cooking at an intermediate level as determined by the course
curriculum during the second semester. Students will be given an assignment to
prepare, present, taste, and explain in a timed exercise.
Skill Development I
An introduction to and application of
fundamental cooking theories and techniques. Topics of study include
tasting, kitchen equipment, knife skills, classical vegetable cuts, stock
production, thickening agents, soup preparation, grand sauces, timing, station
organization, palate development, culinary French terms, and food costing.
Skill Development II
An introduction to the fundamental
concepts and techniques of basic protein, starch, and vegetable cookery. Higher development of fundamental cooking theories and techniques from Skill
Development I will be continued. Emphasis is placed on the study of ingredients
and an introduction to small sauces will be given. Expanded concepts of time
lines and multi-tasking, station organization, culinary French terms, and food
costing will continue.
Skill Development III
The foundation of cooking techniques and theories from Skill
Development I and II will be applied in a production setting. Emphasis is
placed on individual as well as team production. Three-course menus consisting
of soup, salad, and an entrée with a vegetable and a starch will be rotated
throughout the class. Vegetarian and vegan menus will be introduced as well.
Techniques of Healthy Cooking
Learn to prepare foods that combine insights from current
research with traditional and modern culinary techniques. Topics include nutrition
science, food preparation techniques, and menu strategies.
Wine and Food Pairing for Chefs
Focus on preparing meals for specified wines, design menus
and wine lists for compatibility, and conceptualize and execute special wine dinners. Students will also prepare a variety of
menus, match them with wines, and cost the entire experience.
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