Faculty

CHEF-1301 Basic Food Preparation

Dustin Coffing

Credit Spring 2026

Section(s)

CHEF-1301-001 (25984)
LEC Tu 5:30pm - 7:10pm HLC HLC2 1304

LAB Tu 7:20pm - 9:50pm HLC HLC2 1304

Course Requirements

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

Readings

Professional Chef, 10th Edition
Author: Culinary Institution of America
Publisher: Wiley
ISBN: 978119490951

Course Subjects

Date	Lecture	Reading Homework	Lab Recipe
Day 1 Orientation 1/20	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
Day 2 Knife Trays 1/27	Knife Skills Knife cuts		Knife Tray (1 Hour) - Chef will demo first
Day 3 Lab #1 2/3	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 4 Lab #2 2/10	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 2/17	Mother Sauce I	Ch. 14 Sauces	Clarified Butter - 2 # Each - pg. 258-259 - (Individual) Beurre Blanc - ½ recipe - pg. 370 - (Individual) Singer Method Velouté Sauce - ¼ recipe - pg. 365 (Team); Derivatives 338 Bechamel Sauce - ¼ recipe - pg. 366 (Team); Derivatives 338 Mac & Cheese with Mornay (Chef Demo) Roux (Chef Demo) Knife Tray (35 Minutes)
Day 5 Lab #4 2/24	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 3/3	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 3/10	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 3/24	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 3/31	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 4/7	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 4/14	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 4/21	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 4/28	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 5/5	Review for Written Final Exam		Final Practical Exam
Day 15 5/12	Exotic Ingredient Presentation Due Final Written Exam		Kitchen Deep Clean

Date

Lecture

Reading Homework

Lab Recipe

Day 1 Orientation

1/20

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

Day 2

Knife Trays

1/27

Knife Skills

Knife cuts

Knife Tray (1 Hour) - Chef will demo first

Day 3

Lab #1

2/3

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 4

Lab #2

2/10

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

2/17

Mother Sauce I

Ch. 14 Sauces

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

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

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

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

Mac & Cheese with Mornay (Chef Demo)

Roux (Chef Demo)

Knife Tray (35 Minutes)

Day 5

Lab #4

2/24

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

3/3

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

3/10

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

3/24

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

3/31

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

4/7

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

4/14

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

4/21

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

4/28

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

5/5

Review for Written Final Exam

Final Practical Exam

Day 15

5/12

Exotic Ingredient Presentation Due

Final Written Exam

Kitchen Deep Clean

Student Learning Outcomes/Learning Objectives

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.