Course

CULPT112 CULINARY APPRENTICE 2

Course Description

Intermediate Soups and Sauce - 4hrs

Provides the student with a continuation of the saucier station in a commercial kitchen to include the five Grand" or "Mother Sauces," small or derivative sauces, and the major categories of soups. Gravies and pan sauces, as well as sauce garnishes, are also covered.

Starch, Grain, Pasta - 4 hours

Provides the basics of preparing and/or cooking potatoes, starches, legumes, along with different rice varieties and pastas. Enables students to prepare and cook a variety of casseroles and grain products. Allows students to apply pre-preparation skills and efficient organization of work techniques.

Basic Costing - 4 hours

Provides students with the opportunity to learn the types of costs usually found in the food service industry. Students will learn to apply control techniques to a variety of costs and sales. They will also learn to interpret a variety of financial reports which reflect the relationship between costs and income.

Meat & Offal - 4 hours

Provides the student with the fundamentals of basic beef, lamb, pork and offal. Enables students to produce a variety of skills in butchery, with the above meats and being able to prepare them with cooking techniques. Focusing on the center of the plate with the meat and offal, performing basic forms, cuts, principles used for selecting products and appropriate cooking methods are emphasized. Also learning the structure of meat, storing meat, and preparing. We will be learning the grading system of the USDA. Also, being able to incorporate international flavors.

Fish & Shellfish - 4 hours

Provides the student with the fundamentals of fish and shellfish butchery. Enables the student to produce a variety of cooking techniques and to prepare them with cooking skills. Focusing on the center of the plate with the poultry and wild game, performing basic forms, cuts, principles used for selecting products and appropriate cooking methods are emphasized. Also, being able to incorporate international flavors.

Poultry & Game - 4 hours

Provides the student with the fundamentals of chicken, turkey, quail, duck, and wild game. Enables the student to butcher and cook with a variety of cooking techniques. Focusing on the center of the plate with the poultry and wild game, performing basic forms, cuts, principles used for selecting products and appropriate cooking methods are emphasized. Grading system of the USDA. Storing and holding. Also being able to incorporate international flavors.

Basic Yeast and Quickbreads - 4 hours

Provides the student with the fundamentals of basic yeast-raised production and quickbreads. Enables the student to produce white bread, rolls, variety grain breads, specialty breads, sweet yeast-raised products, and quickbreads.

Introduction to Pastry - 4 hours

Provides the student with the fundamentals of basic cake, pie, pastry, and cookie production. Enables the student to produce a variety of cakes, pies, pastries, cookies and assorted dessert items.

Outcomes

Have a understanding of kitchen operations

Understand of basic knife skills

Perform to a high standard as a line cook

Being able to plan menus

Food safety, Passing serv safe test, understanding allergens in the kitchen

Understand and produce recipes given