Professional Documents
Culture Documents
Course Description:
This course is designed to provide a quick overview of module content for cooking
principles
Course Outcome: At the end of the course the student should be able to:
1. Apply professionalism in their daily lives;
2. Develop essential knife skills;
3. Efficiently handle tools and equipment in cooking;
4. Apply principles of food preparation to produce a variety of food products;
5. Safely and correctly operate various tools and equipment;
6. Apply knowledge of laws and regulations relating to safety and sanitation in
the kitchen;
7. Develop skills in producing a variety of cold food products;
8. Prepare items appropriate to buffet presentation, including decorative pieces;
9. Apply fundamentals of baking science to the preparation of a variety of
products;
10. Efficiently use and care for equipment normally found in the bakeshop or
baking area.
PART 1: PROFESSIONALSIM
1. Professionalism.
2. Food Safety and Sanitation.
3. Menus and Recipes.
PART 5: PRESENTATION
1. Plate Presentation.
2. Buffet Presentation.