FOOD PREPARATION

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.

MAPPING OF COOKERY SKILLS

PART 1: PROFESSIONALSIM
1. Professionalism.
2. Food Safety and Sanitation.
3. Menus and Recipes.

PART 2: FOOD PREPARATION

1. Tools and Equipment.
2. Knife Skills.
3. Flavors and Flavorings.
4. Dairy Products.
5. Mise en Place.

PART 3: COOKING PRINCIPLES

1. Principles of Cooking.
2. Stocks and Sauces.
3. Soups.
4. Principles of Meat Cookery.
5. Beef.
6. Veal.
7. Lamb.
8. Pork.
9. Poultry.
10. Game.
11. Fish and Shellfish.
12. Eggs and Breakfast.
13. Vegetables.
 14. Potatoes, Grains, and Pasta.
15. Healthy Cooking.

PART 4: GARDE MANGER

1. Salads and Salad Dressings.
2. Quick Breads.
3. Yeast Breads.
4. Pies, Pastries, and Cookies.
5. Cakes and Frostings.
6. Custards, Creams, Frozen Desserts, and Dessert Sauces.

PART 5: PRESENTATION
1. Plate Presentation.
2. Buffet Presentation.