Cuisines of the
Prepare, taste, serve, and evaluate traditional regional
dishes of the
Emphasis will be placed on ingredients, flavor profiles, preparations, and
techniques for cuisines representative of the
States, Central America,
South America, and the Caribbean.
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 and Techniques
An introduction to the identification, use, and storage of animal proteins,
vegetables, fruits, herbs, dairy, and other foundation ingredients of the
professional kitchen. Additional topics include receiving, identifying,
fabricating, and storing beef, pork, poultry, flat and round fish, and
shellfish. Hands-on exercises emphasize techniques specific to each variety.
Second-Semester Culinary Practical 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.