This course covers the key components of cooking practices related to vegetables, potato, rice, and starches (legumes, grains, pasta, and other starches). A wide range of topics will be covered, including identification, utilization within menus, yield analysis, small and large batch cooking principles, safety and sanitization, and proper dry and wet storage. Each area will be covered in detail with emphasis on demonstrative production. Classroom demonstrations and hands-on work will be an integral part of this course as students apply knowledge to multiple areas within food production.
Student Learning Outcomes
- Demonstrate multiple cooking methods and approaches to various
vegetables, potato, rice, and starches and apply these methods/approaches to a wider variety of products.
- Identify the different vegetable types (Red, Yellow, Green, White, etc.) and apply cooking techniques to each type.
- Apply knowledge of vegetables, potato, rice and starches to menu preparation and design.
- Identify and evaluate proper safety and storage procedures for vegetables.
- Develop an understanding of starch products (rice, pasta, potato, and
grains) and apply knowledge to multiple areas of food production.
- Apply small and large batch cooking techniques to various food
- Demonstrate troubleshooting and problem solving skills in food production.
Please see eServices for section availability and current pre-req/test score requirements for this course.