This course covers keys components of food production including menu planning, time management for food production, delegation and direction within kitchen teams, and food presentation. Teamwork and professionalism are stressed in this course. Students in this course will practice these concepts concurrently while gaining knowledge of various cooking methods and techniques including broiling and grilling, roasting and baking, and sautéing. A capstone project to this course will include preparing a three (3) course dinner for four (4) people to whom the student will demonstrate and apply various cooking methods and procedures.
Student Learning Outcomes:
- Identify and apply proper food production terminology to various projects.
- Prepare various dishes (meat, poultry, seafood, vegetables, fruits, pastas, etc.) utilizing multiple cooking techniques including broiling and grilling, roasting and baking, and sautéing.
- Develop and apply various concepts related to kitchen leadership including sense of urgency, time management, preparation/planning, management, and direction and delegation.
- Apply and practice food production principles for convenience foods and ingredients.
- Develop and apply knowledge of garde manger techniques including concepts of food presentation, plate layout and design, and applying height to plates.
- Demonstrate proper safety and sanitization techniques to all aspects of food production and service.
- Prepare and serve a three (3) course meal (soup/salad, main entree with accompaniments, and dessert) to an evaluating team.
Please see eServices for section availability and current pre-req/test score requirements for this course.