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

Distribution

Career Training

Offered

Winter, Summer

Notes

Face-to-face

Outcomes

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