CAHS 20 Culinary Fundamentals II (10.5)
Credit, Degree Applicable
Advanced principles of food preparation and service. Emphasis is on classical French cooking and its foundation for modern styles of cuisine. Students will practice classical and modern cooking in a variety of dining outlets, employing all standard cooking techniques, producing various stocks and sauces, butchery and gardemanger.
All sections will charge a material fee of $75.00
After successful completion of this course, students will be able to:
- Outcome 1: Practice safe and sanitary food handling procedures.
- Outcome 2: Identify and fabricate various cuts of proteins including meats, poultry and seafood.
- Outcome 3: Define and demonstrate the art of gardemanger.
- Outcome 4: Practice and prepare basic sauces.
- Outcome 5: Produce food for scheduled catered parties.
- Outcome 6: Prepare and use all basic stocks.
- Outcome 7: Produce and evaluate a variety of soups.
- Outcome 8: Evaluate and practice the theory and processes involved in a variety of cooking techniques.
- Outcome 9: Demonstrate and apply basic culinary math skills.
- Outcome 10: Introduce and practice management skills for kitchen operations.
- Outcome 11: Identify and use basic kitchen utensils and professional equipment in a safe and productive manner.
- Outcome 12: Use various knives and hand tools.
- Outcome 13: Identify and produce a variety of starches and vegetables.
- Outcome 14: Manage and plan for bulk production of a variety of entrees.
- Outcome 15: Prepare mise en place for a variety of food service outlets.