Faculty

CHEF-1301 Basic Food Preparation

Ellen Sternau

Credit Spring 2026

Section(s)

CHEF-1301-003 (15707)
LEC M 9:00am - 10:50am HLC HLC2 1304

LAB M 11:00am - 1:40pm HLC HLC2 1304

Course Requirements

CO-REQUISITES*/PREREQUISITES:

CHEF 1205 Sanitation and Safety* and IFWA 1317 Food Production and Planning*

Readings

REQUIRED TEXTS/MATERIALS/SOFTWARE

Textbook / Materials:

Professional Chef, 9th Edition
Author: Culinary Institution of America
Publisher: Wiley

ISBN: 9780470421352

Course Subjects

Date	Lecture	Reading Homework	Lab Recipe
Day 1 Orientation 1/26	Equipment Training *Assign Recipe Costing Exercise* Due Day 13 Assign Research Presentation Due Day 15	CH.1, 2, 4, 11	Orientation blackboard, Syllabus, tools, uniform, safety Classic knife cuts, p. 215-243 Knife Tray (1 Hour) - Chef will demo first
Day 2 Lab #1 2/2	Knife Skills + Stocks I Knife Cuts	Ch.1 Ch.11, Ch.12 Knife Skills Stocks	Vegetable Stock, ½ recipe, p. 283 (Team) White Chicken Stock, pg. 280 (Class) - chef instructions Knife Tray (50 Minutes)
Day 3 Lab #2 2/9	Stocks II	Ch. 12 Stocks	Fish Stock (Chef Demo) pg.275(recipe); pg 276 (method) Brown Veal Stock, ½ recipe pg. 281 (Team) Shrimp stock, ¼ recipe pg. 282 - use tomato paste (Team) Knife Tray (40 Minutes)
Day 4 Lab #3 2/16	Mother Sauce I	Ch. 14 Sauces	Clarified Butter - 2 # Each - pg. 258-259 - (Individual) Beurre Blanc - ½ recipe - pg. 370 - (Individual) Velouté Sauce - ¼ recipe - pg. 365 (Team); Derivatives 338 Bechamel Sauce - ¼ recipe - pg. 366 (Team); Singer Method Derivatives 338 Mac & Cheese with Mornay (Chef Demo) Roux (Chef Demo) Knife Tray (35 Minutes)
Day 5 Lab #4 2/23	Mother Sauce II Quiz #1	Ch. 14 Sauces	Clarified Butter - 2 # Each - pg. 258-259 - (Individual) Hollandaise - ⅓ recipe - pg. 369 (Individual)- Derivatives pp. 347 Espagnole Sauce ¼ recipe - pg. 364 (Team) Derivatives pp. 333 Tomato Sauce - ½ recipe - pg. 367 -(Team) Knife Tray (30 Minutes)
Day 6 Lab #5 3/2	Soup I -Consommé -Puree -Cream Of -Rendering Bacon -Blanch & Shock	Ch. 13 Soups	Chicken Consommé - ¼ recipe - pg. 311 (Team) Lentil Soup - ¼ recipe - pg. 322 (Team) Croutons (cut ¼ in) ¼ recipe - pg 735-736 (Team) Cream Of Broccoli Soup - ½ recipe - pg. 317 (Team) SInger Method for thickening
Day 7 Lab #6 3/9	Soup II Mid-Term Exam	Ch. 13 Soups	Shellfish (Shrimp) Bisque - ½ recipe - pg. 324 (Team) N.E. Clam Chowder - ½ recipe (Team) BB RECIPE Hearty Beef Soup - ½ recipe - pg.315 (Team)
Day 8 Lab #7 3/23	Vegetables & Fruit	Chapter 7 Chapter 11 Chapter 22	BLACKBOARD RECIPES: Braised Red Cabbage - ½ recipe (Team) Cauliflower Gratin - Full recipe (Team) Carrots Vichy - ½ recipe - (Individual) Blanched/Sauteed Green Beans - (Individual) - Chef Will Demo Mornay Sauce - ⅛ recipe - pg. 366 (Team) in text book - SInger Method
Day 9 Lab #8 3/30	Eggs	Chapter 27	Fried Eggs: pg.706-708 (OE, OM, OH, Scr, SSU) Omelets: pg.709-712 (French rolled, American folded) Poached Eggs/Hard Boiled Eggs: pg. 700-705 Hollandaise - ½ recipe - pg. 369 - (Individual) Sunny Side Up, Over Easy, Hard Boiled,Scrambled, French Rolled Omelette, Western Omelette, Poached Eggs (Eggs Benedict)
Day 10 Lab #9 4/6	Salads- Tossed, Composed & Bound Dressings, Stable & Temporary Emulsion Vinaigrettes, Mayonnaise	Chapter 28	Mayonnaise-⅓ recipe - pg. 354-358, pg. 374 (Individual) Vinaigrette ⅓ recipe - pg.352-354, pg. 371 (Individual) Caesar Salad - 1/2 recipe - pg. 753 (Team) BLACKBOARD RECIPES: Cobb Salad - Full recipe - (Team) Potato Salad - Full recipe - (Team)
Day 11 Lab #10 4/13	Potatoes	Ch. 24	Pureed Potatoes ¼ recipe - pg.626 (Team) French Fries- ¼ recipe - pg. 635 (blanch at 275F) (Team) Potatoes au Gratin - ¼ recipe - pg.631 (Team) Duchesse Potatoes ¼ recipe - pg. .627 (Team) BLACKBOARD RECIPES: Potato Latkes - ½ recipe (Team)
Day 12 Lab #11 4/20	Pasta, Polenta, Quiz #2	Ch. 26	Basic Pasta Dough - Full recipe, read pg.672, recipe pg. 681 (Individual) BLACKBOARD RECIPES: Fettuccine Alfredo - Full Recipe - (Individual) Creamy Polenta with Mushroom demi-glace - Full Recipe -(Team)
Day 13 Lab #12 4/27	Recipe Costing Assignment Due Rice: Pilaf, Simmer, Risotto,Beans Review Practical Cooking Exam	Ch, 25	Rice Pilaf - ¼ recipe - pg. 662 (Individual) Risotto alla Milanese - ½ recipe - pg.663 (Individual) BLACKBOARD RECIPES: Authentic Cajun Red Beans - ½ recipe - (Team)
Day 14 5/4	Review for Written Final Exam		Final Practical Exam
Day 15 5/11	Exotic Ingredient Presentation Due Final Written Exam		Kitchen Deep Clean

Date

Lecture

Reading Homework

Lab Recipe

Day 1 Orientation

1/26

Equipment Training

Assign Recipe Costing Exercise

Due Day 13

Assign Research Presentation

Due Day 15

CH.1, 2, 4, 11

Orientation blackboard,

Syllabus, tools, uniform, safety

Classic knife cuts, p. 215-243

Knife Tray (1 Hour) - Chef will demo first

Day 2

Lab #1

2/2

Knife Skills + Stocks I

Knife Cuts

Ch.1 Ch.11, Ch.12

Knife Skills

Stocks

Vegetable Stock, ½ recipe, p. 283 (Team)

White Chicken Stock, pg. 280 (Class) - chef instructions

Knife Tray (50 Minutes)

Day 3

Lab #2

2/9

Stocks II

Ch. 12 Stocks

Fish Stock (Chef Demo) pg.275(recipe); pg 276 (method)

Brown Veal Stock, ½ recipe pg. 281 (Team)

Shrimp stock, ¼ recipe pg. 282 - use tomato paste (Team)

Knife Tray (40 Minutes)

Day 4

Lab #3

2/16

Mother Sauce I

Ch. 14 Sauces

Clarified Butter - 2 # Each - pg. 258-259 - (Individual)

Beurre Blanc - ½ recipe - pg. 370 - (Individual)

Velouté Sauce - ¼ recipe - pg. 365 (Team); Derivatives 338

Bechamel Sauce - ¼ recipe - pg. 366 (Team); Singer Method Derivatives 338

Mac & Cheese with Mornay (Chef Demo)

Roux (Chef Demo)

Knife Tray (35 Minutes)

Day 5

Lab #4

2/23

Mother Sauce II

Quiz #1

Ch. 14 Sauces

Clarified Butter - 2 # Each - pg. 258-259 - (Individual)

Hollandaise - ⅓ recipe - pg. 369 (Individual)- Derivatives pp. 347

Espagnole Sauce ¼ recipe - pg. 364 (Team) Derivatives pp. 333

Tomato Sauce - ½ recipe - pg. 367 -(Team)

Knife Tray (30 Minutes)

Day 6

Lab #5

3/2

Soup I

-Consommé

-Puree

-Cream Of

-Rendering Bacon

-Blanch & Shock

Ch. 13 Soups

Chicken Consommé - ¼ recipe - pg. 311 (Team)

Lentil Soup - ¼ recipe - pg. 322 (Team)

Croutons (cut ¼ in) ¼ recipe - pg 735-736 (Team)

Cream Of Broccoli Soup - ½ recipe - pg. 317 (Team) SInger Method for thickening

Day 7

Lab #6

3/9

Soup II

Mid-Term Exam

Ch. 13 Soups

Shellfish (Shrimp) Bisque - ½ recipe - pg. 324 (Team)

N.E. Clam Chowder - ½ recipe (Team) BB RECIPE

Hearty Beef Soup - ½ recipe - pg.315 (Team)

Day 8

Lab #7

3/23

Vegetables & Fruit

Chapter 7

Chapter 11

Chapter 22

BLACKBOARD RECIPES:

Braised Red Cabbage - ½ recipe (Team)

Cauliflower Gratin - Full recipe (Team)

Carrots Vichy - ½ recipe - (Individual)

Blanched/Sauteed Green Beans - (Individual) - Chef Will Demo

Mornay Sauce - ⅛ recipe - pg. 366 (Team) in text book - SInger Method

Day 9

Lab #8

3/30

Eggs

Chapter 27

Fried Eggs: pg.706-708 (OE, OM, OH, Scr, SSU)

Omelets: pg.709-712 (French rolled, American folded)

Poached Eggs/Hard Boiled Eggs: pg. 700-705

Hollandaise - ½ recipe - pg. 369 - (Individual)

Sunny Side Up, Over Easy, Hard Boiled,Scrambled, French Rolled Omelette, Western Omelette, Poached Eggs (Eggs Benedict)

Day 10

Lab #9

4/6

Salads- Tossed, Composed & Bound

Dressings, Stable & Temporary Emulsion Vinaigrettes,

Mayonnaise

Chapter 28

Mayonnaise-⅓ recipe - pg. 354-358, pg. 374 (Individual)

Vinaigrette ⅓ recipe - pg.352-354, pg. 371 (Individual)

Caesar Salad - 1/2 recipe - pg. 753 (Team)

BLACKBOARD RECIPES:

Cobb Salad - Full recipe - (Team)

Potato Salad - Full recipe - (Team)

Day 11

Lab #10

4/13

Potatoes

Ch. 24

Pureed Potatoes ¼ recipe - pg.626 (Team)

French Fries- ¼ recipe - pg. 635 (blanch at 275F) (Team)

Potatoes au Gratin - ¼ recipe - pg.631 (Team)

Duchesse Potatoes ¼ recipe - pg. .627 (Team)

BLACKBOARD RECIPES:

Potato Latkes - ½ recipe (Team)

Day 12

Lab #11

4/20

Pasta, Polenta,

Quiz #2

Ch. 26

Basic Pasta Dough - Full recipe, read pg.672, recipe pg. 681 (Individual)

BLACKBOARD RECIPES:

Fettuccine Alfredo - Full Recipe - (Individual)

Creamy Polenta with Mushroom demi-glace - Full Recipe -(Team)

Day 13

Lab #12

4/27

Recipe Costing Assignment Due

Rice: Pilaf, Simmer,

Risotto,Beans

Review Practical Cooking Exam

Ch, 25

Rice Pilaf - ¼ recipe - pg. 662 (Individual)

Risotto alla Milanese - ½ recipe - pg.663 (Individual)

BLACKBOARD RECIPES:

Authentic Cajun Red Beans - ½ recipe - (Team)

Day 14

5/4

Review for Written Final Exam

Final Practical Exam

Day 15

5/11

Exotic Ingredient Presentation Due

Final Written Exam

Kitchen Deep Clean

Student Learning Outcomes/Learning Objectives

STUDENT LEARNING OUTCOMES, GENERAL EDUCATION COMPETENCIES, & SCANS

Course Learning Objectives

Upon completion of this course students will be able to:

Determine the different positions and function of kitchen production.
Identify and properly operate equipment & common culinary hand tools
Demonstrate productive application of appropriate cooking skills
Identify various cooking techniques
Demonstrate safe work habits, identify safety hazards, and employ preventative safety measures
Maintain positive relations with others and cooperate through teamwork and group participation
Demonstrate appropriate work habits and attitudes and a willingness to compromise
Identify behaviors for establishing successful working relationships
Demonstrate a positive attitude, conversation skills, & personal hygiene
Prepare, clarify and utilize basic stocks, sauces, soups & thickeners
Identify & properly select grains, cereals, pastas & rice then cook dishes utilizing these
Utilize portion control, workflow, plating and garnishing principals

Course Outcomes

Demonstrate skills in knife, tool and equipment handling, and operate equipment safely and correctly; demonstrate proficiency in dry and moist heat cooking methods; produce a variety of food products applying principles of food handling and preparation; implement professional standards in food production.

Teach the fundamental and basic concepts of culinary techniques and cookery .CHEF 1301 is a foundational course for achieving the Culinarian Certificate, the Certificate in Culinary Arts, and the Associates of Science in Culinary Arts. The basic cooking skills and kitchen knowledge are a prerequisite to advancing forward in the above Culinary Arts programs.