Prepare French, American/Country-style and Soufflé Omelets. Knowledge of egg by boiling, frying, poaching and scrambling. COURSE OBJECTIVES: Upon completion of this course, students will have an understanding of, or be able to apply the following principles and concepts: 1. Periodic use of videos, Multi-media presentations and guest speakers augment the curriculum. Students then prepare the lesson as instructed or demonstrated, all students working in groups or individually to produce the required competencies. Videos are used to further enhance the knowledge of the student when viewing techniques and cooking methods. INSTRUCTIONAL METHODS: In the Food Production I course, recipes and techniques are discussed and/or demonstrated by the chef instructors. Speed, time management and accuracy are emphasized. Passing competencies will include all stocks, mother sauces, soups, vegetables, and grains. This is a comprehensive hands-on introduction to culinary basics, including classic knife cuts, terminology, equipment, measurements, and ingredients. Introduction and application of culinary principles and procedures for basic food preparation is experienced. Students will learn French terminology through recipes and cooking techniquesĬLN ART 101 – Culinary Fundamentals I – FALL 2014ĬOURSE DESCRIPTION: Study and kitchen/laboratory experience of quantity and quality food production. Upon successful completion of this course students be able to apply fundamental culinary concepts and demonstrate to use kitchen equipment and tools such as ovens, stoves, mixers as well as all types of knives, pots, pans, etc. Students will demonstrate how to make chicken, beef and fish stock. Students will demonstrate dry and moist cooking method through daily cooking exercises. Prepare and finish sauces such as cream/white, brown, butter and tomato. Upon successful completion of this course students will define what the five mother sauces are, mirepoix, roux, slurry, and liaison. Students will perform knife cuts and cutting techniques with a minimum of 75% accuracy. Students will demonstrate proper and safe use of knives. Upon successful completion of this course students will demonstrate proper knowledge, skills, theory, practice of food production and basic culinary techniques for the food service industry. WHAT ARE STUDENT LEARNING OUTCOMES? Student Learning Outcomes (SLO’s) focus on designing Student Learning Outcomes (SLO’s) focus on designing curriculum around answering this question: What will a student be able to DO in his/her multiple roles with what he/she learns in the course? When instruction focuses on SLO’s the learning process is more learner centered and more relevant to a student’s life. 7148 Culinary Arts Institute, Faculty Offices, Rm. Production Kitchen Mondays & Wednesdays Lecture: 10:35am – 11:30am Lab: 7:15am – 10:25am On Cooking, 5th Edition – ISBN: 978-0133458558 Chef Jesus S. CULINARY ARTS INSTITUTE CLNART 101 – CULINARY FUNDAMENTALS I SYLLABUS - FALL 2014 Section: Location: Hours: Texts: Chef Instructor: Phone: Email: Office Location: Office Hours:Ġ468 Culinary Arts Institute Building – Rm.
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