CARTS 150 Cooking Techniques

This course covers the identification and use of a variety of products including vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products and spices. This is also an introduction to theory and cooking techniques in product tasting, stock production, stews, broths, and advanced soups, along with starches such as potatoes, grains, rice and pasta. Timing, station organization and culinary French terminology are also presented.

Credits

6

Distribution

Hospitality

Offered

Winter, Summer

Notes

 

Outcomes

1. Demonstrate basic sanitation and safety
2. List the preparation and cooking techniques of meat, fish, shellfish, vegetable, and starch
3. Bring prep kitchen inventory to a level of inventory production for "just in time" finishing for the daily menu
4. Demonstrate continued growth in the application of theory to the preparation of foundational components of the various meal parts
5. Describe proper storage of a variety of perishable and non-perishable products
6. Identify and analyze products for quality
7. Prepare a variety of soups, sauces and starches
8. Recognize the common and proper receiving and storage practices

Area of Study:

Career Education

Instructional Mode:

Hybrid

Campus:

Downtown