Description:

This is the first of two courses in professional cooking methods for students enrolled in hospitality management programs. Upon completion of this course, the student should be able to demonstrate skills in basic cooking methods, recipe conversion, and professional food preparation and handling. Additionally, the student should be able to safely operate common food service equipment used in commercial kitchens. 1 hr. lecture, 2.5 hrs. lab/wk.

Associated Costs: These are additional (out-of-pocket) expense considerations that students should expect in addition to the course tuition, fees, and textbooks. $50 to $200.

Supplies: Refer to the instructor's course syllabus for details about any supplies that may be required.

Textbook(s): For information see - http://bookstore.jccc.net

Course Fees: NONE

Course Objectives:

Upon successful completion of this course the student should be able to:

1. Operate many commercial pieces of equipment.
2. Demonstrate the fundamentals of making stocks, soups and sauces.
3. Demonstrate all of the presented cooking methods of meats, fish and vegetables.
4. Identify the various market forms of meat, poultry and fish and their uses and storage of such items.
5. Identify the basic elements of salads and sandwiches preparation and cooking including presentations.
6. Demonstrate the fundamentals of breakfast cookery and be proficient at making omelettes.

Content Outline & Competencies:

I. Equipment Use
  A. Identify various hand tools used in the professional kitchen and
describe the safe use of each item.
  B. Identify utensils, pots and pans and describe safe practices for
using range tops, convection ovens, griddles, deep fryers and dish washing
machines.

II. The Recipe
   A. Describe the importance of a standardized recipe in the professional
kitchen
   B. Describe the procedures for writing a standardized recipe.
   C. Describe the difference between “AP” and “EP”..
   D. Identify all units of U.S. fluid and weight measure and convert
recipes using these units of measure

III. Flavoring Foods
   A. Identify and describe common herbs and spices used in a professional
kitchen.
   B.  Identify and describe common oils and vinegars used in a
professional kitchen
                                             
IV. Cooking Methods
   A. Discuss the effect heat has on food, as well as the methods of heat
transfer.
   B. Describe dry heat cooking methods including roasting and baking,
broiling and grilling, griddling, sautéing, frying and deep frying
   C. Describe moist heat cooking methods including poaching, simmering,
boiling and steaming.

  
V. Stocks
   A.  Describe and define stock and its importance in the professional
kitchen.
   B.  Define “Mise en Place.”
   C.  Define mirepoix.
   D.  Identify and describe a sachet. 
   E.  Describe the difference between brown stock and white stock.
   F.  Identify and describe the dimensions for fine brunoise, brunoise,
small dice, medium dice, large dice, fine julienne, julienne and
battonet.
 

VI. Sauces
   A.  Identify and describe the five leading sauces and their importance
in the professional kitchen.
   B.  Define roux.
   C.  Describe the three types of cooked roux.
   D.  Define “emulsion”.


VII. Soups
   A.  Describe clear soups.
   B.  Describe thick soups.
   C.  Describe Specialty and National soups.
   D.  Identify appropriate garnishes for each type of soup.

VIII. Breakfast Cookery
   A.  Identify and describe USDA grades of eggs.
   B.  Identify and describe various sizes of eggs.
   C.  Identify and describe various methods used to prepare eggs.
   D.  Describe various breakfast meats, cereals and battered products
prepared in a professional kitchen.
   E.  Describe the steps in coffee making.
   F.  Describe hot tea service.
.

IX. Salads
   A. Identify various types of salads and their appropriate dressings   
   B. Identify the four parts of a salad.

X. Sandwiches
   A. Describe the variety of breads, spreads and fillings used in a
professional kitchen.
   B.  Identify the three parts of a sandwich.

XI. Meat and Poultry Fabrication
   A.  Identify and describe the composition of muscle tissue.
   B.  Identify and describe USDA inspection stamps.
   C.  Identify and describe the USDA grades of beef and poultry. 
   D.  Identify and describe connective tissue and its affect on finished
products.
   E.  Identify the eight primal cuts of beef.
   F.  Identify and describe the six classes of poultry and the species
within each class.
   G.  Distinguish between the light and dark meat of a chicken.
   H.  Describe the differences between cooking light and dark meat of a
chicken.

XII. Seafood Fabrication
   A.  List and describe round fish used in a professional kitchen.
   B.  List and describe flat fish used in a professional kitchen.
   C.  List and describe the various crustaceans used in a professional
kitchen.
   D.  List and describe the various mollusks used in a professional
kitchen.


XIII. Roasting
   A.  Define roasting.
   B.  Select food items appropriate for roasting.
   C.  Describe the benefits of slow roasting meats.
   D.  Describe the three factors that effect the roasting times of
meats.
   E.  Define and describe carry over cooking.	
   F.  Explain the importance of resting meats after roasting.
   G.  Select appropriate starches and vegetables suitable for roasting.

XIV. Frying
   A.  Define deep frying.
   B.  Select food items appropriate for frying.
   C.  Discuss the qualities of properly fried foods.
   D.  List the steps of a Standard Breading Station.
   E.  List the ingredients and describe the process of making batters.
   F.  Describe the qualities and proper care of frying oils.

XV. Sauté 
   A.  Define sauté.
   B.  Select food items appropriate for sauté.
   C.  Identify the proper cookware needed to sauté food items.
   D.  List the three rules of “Sauté.”
   E.  Describe the types of fats used to sauté in a professional
kitchen.
   F.  Describe the qualities of food that have been properly sautéed.

XVI. Baking
   A.  Identify and describe the twelve steps of yeast bread production.
   B.  Identify and describe quick bread production methods.
   C.  Describe the process of baking casseroles and custards.
   D.  Describe the process of making a pastry crust.

Methods of Evaluation of Competencies:

Evaluation of student mastery of course competencies will be accomplished using the following methods:

Written Exams               750 points
Final Exam                  250 points
9 Classes/Labs              270 points
9 Class/Lab Participation   160 points
      Total                1430 points

Caveats:

1. Students are required to wear closed-toe shoes, white chef’s jacket and white chef’s hat. Shorts will not be permitted in class. Equipment operations and sanitation procedures will be conducted on an individual student basis. NOTE: Additional Lab Work Required.

Disabilities:

If you are a student with a disability, and if you will be requesting accommodations, it is your responsibility to contact Access Services. Access Services will recommend any appropriate accommodations to your professor and his/her director. The professor and director will identify for you which accommodations will be arranged.

JCCC provides a range of services to allow persons with disabilities to participate in educational programs and activities. If you desire support services, contact the office of Access Services for Students With Disabilities (913) 469-8500, ext. 3521 or TDD (913) 469-3885. The Access Services office is located in the Success Center on the second floor of the Student Center.