Faculty Syllabus

CHEF 1205 Sanitation and Safety, CHEF 1301 Basic Food Preparation, CHEF 1340 Meat Preparation and Cooking (Corequisite), IFWA 1217 Food Production and Planning, IFWA 1310 Nutrition and Menu Planning, PSTR 1301 Fundamentals of Baking

Textbook / Materials:

• Professional Chef, 9th Edition 
• Author: Culinary Institution of America
• Publisher: Wiley
• ISBN: 9780470421352

This course provides a basic understanding of cooking techniques and their applications and allows the opportunity for the student to execute cooking techniques, food principles, and usage of commercial kitchen equipment. 

STUDENT LEARNING OUTCOMES, GENERAL EDUCATION COMPETENCIES, & SCANS

Knowledge Based:                  

• Identify and demonstrate knowledge of the advanced cooking methods practiced in the course.
• Implement professional standards in food preparation.
• Demonstrate an advanced knowledge of menu/ food production and planning.
• Work effectively and demonstrate professional behavior with a partner

Skill based:        

• Demonstrate proficient knife skills and advance knife cuts
• Apply food production equipment properly and safely
• Apply principles of food handling, preparation and storage.
• Display proficiency in the advanced cooking techniques practiced
• Implement and use current standards of Sanitation practices and food handling. 
• Apply presentation principles successfully to food items 
• Apply menu planning and critical thinking to food re-interpretation 
• Perform quality work. Maintain positive relations with others through teamwork and group   participation.  Exhibit appropriate work habits and attitudes; demonstrate willingness to compromise.  Identify behaviors for establishing successful work relationships.  Cooperate with authority and accept supervision and direction.  Demonstrate a positive attitude, accepted conversation skills, and personal hygiene.
• Prepare food items using the grill, fry, saute, braise, poach, roasting, and other various advanced cooking methods.
• Preparation of cheese and various other cultured items.
• Advanced preparation of legume,grain, fruit and vegetable dishes.
• Preparation of various a la minute style dishes.

Learning Outcomes

• Perform quality work in a professional manner within a group
• Properly display and identify various cooking techniques practiced within course 
• Properly create, budget, and execute an original food item

After completion of this course, the student will:

• Identify and properly operate equipment and advanced culinary hand tools.
• Identify and perfectly execute appropriate knife skills.
• Execute proper professional kitchen behavior.
• Execute proper sanitation and food handling procedures.
• Comply with and practice safe work habits, identify safety hazards, employ preventative safety measures.
• Perform quality work. Maintain positive relations with others through teamwork and group participation.  Exhibit appropriate work habits and attitudes; demonstrate willingness to compromise.  Identify behaviors for establishing successful work relationships.  Cooperate with authority and accept supervision and direction.  Demonstrate a positive attitude, accepted conversation skills, and personal hygiene.
• Identify and properly demonstrate the cooking techniques practiced in the lab.