| Managing Food Production Course Description: With his course students master the basics of food production, learn
many creative ideas, and understand not only how to use ingredients and processes, but why
they are used. Describes essential knowledge for understanding professional culinary
preparation, including hot food preparation, cold food preparation (garde manger), and
baking. Sanitation, proper storage and handling of food, and creative presentation of food
are also discussed.
Evaluation: The student must complete 38 basic
self-scoring review quizzes, a series of four progress tests, and a comprehensive final
examination.
Learning Resource: The Art and
Science of Culinary Preparation, by Jerald W. Chesser, CEC, CCE
Learning
Objectives: At
the completion of this course, students should be able to:
1. Discuss the art and science of culinary preparation.
2. Explain seasoning.
3. Summarize modern plate garnish and plate and platter arrangement.
4. Describe fats and oils.
5. Discuss cooking with eggs and dairy products.
6. Summarize methods of preparing fruit.
7. Discuss methods of preparing vegetables.
8. Discuss factors in matching types of potatoes to preparation
methods.
9. Describe rice classifications and methods for processing rice.
10. Identify types of stock.
11. Describe clear soups and their preparation.
12. Identify basic cuts of meat.
13. Discuss criteria for selecting poultry.
14. Summarize preparation tips for game birds.
15. List fish categories.
16. Discuss breakfast cookery and its special challenges.
17. Summarize storing and handling considerations for cold sauces.
18. Describe the preparation of meat and poultry salads.
19. List the components of forcemeat.
20. Distinguish between hors d'oeuvres and appetizers.
21. Summarize the history of the sandwich.
22. Discuss eggs and baking.
23. Describe proofing and baking.
24. Describe the preparation of baked custard.
25. Identify cake ingredients.
26. Discuss the application of frosting.
27. Describe commonly used materials used to make show pieces.
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