Kitchen Safety - 2 hrs

 

Introduces the student to the basic rules of sanitation, food-borne illnesses, safe food temperatures, safe food handling techniques, the HACCP Program, pest control procedures, and local/state health rules and regulations for food service operations. At the completion of the course students take a nationally recognized test from the Education Foundation of the National Restaurant Association. If passed with a score of 75% or more, students receive a Certificate from the Education Foundation.

 

Basic Sanitization & Serve Safe - 16 hours

 

This course parallels Kitchen Safety and Basic Sanitization. It accommodates the need for students to have to register for a 3 credit hour course in order to qualify for third party sponsorship. Students will learn the basics of sanitation and safe food handling, resulting in ServSafe Certification from the National Restaurant Association if they pass a national exam with a score of 75% or higher. They will also be introduced to the principles of food production as practiced in commercial kitchens. Skills included are use of weights and measures, recipe conversion, basic knife cuts and fundamental principles of classical cuisine. This course has a fee that may be non-refundable.

Please see the registration staff for more information.

 

Nutritional and Allergens - 4 hours

 

Provides students with the fundamentals of human nutrition. Focuses on the nutritional needs of humans throughout their life cycle as well as those with special dietary needs such as religious, special, and medical diets. Students will also learn the 5 C’s for safeguards of allergens. Students may take a nationally recognized test from the Educational Foundation of the National Restaurant Association.

 

Basic Vegetables - 4 hours

 

Focuses on the significance of the preparation of vegetable items using a variety of cooking methods. Emphasizes the effects of seasonings and cooking methods on vegetable products. Students identify a variety of vegetables and the quality characteristics. Students then apply appropriate cooking, reheating, and holding techniques.

 

Breakfast - 4 hours

 

Introduces students to breakfast preparation and cookery in a commercial kitchen. Focuses on a variety of commonly-used breakfast items using a variety of cooking methods. Students prepare, plate, and garnish breakfast orders similar to those ordered in restaurants with egg cookery and dairy products emphasized.

 

Prepare Basic Soups - 4 hours

 

Focuses on the fundamental principles of stocks, soups, sauces, gravies, and thickening agents. Enables students to produce a variety of these products in the commercial kitchen incorporating practice in the use of tools, utensils, equipment, and application of safety and sanitation practices. Students apply pre-preparation skills and efficient organization of work techniques.

 

Sustainability - 4 hours

 

Provides the basics of food sustainability, learning about the food supply chair, availability, sourcing and purchasing of food, wastage, and recycling.

 

 

Have a understanding of kitchen operations:

  * Understand of basic knife skills

 * Perform to a high standard as a line cook

 * Be able to plan menus

Food safety,

 * Passing serv safe test, understanding allergens in the kitchen

 * Understand and produce recipes given