Description:

Upon successful completion of this course, the student should be able to analyze and explain the basic cooking methods, recipe conversion and professional food preparation and handling of local food products. Additionally, the student should be able to safely operate common food service equipment used in commercial kitchens. It will provide students with practical methods of application involved with safe handling and production of post-harvest local food products. 2 hrs. lecture, 1.5 hrs. instructional lab/wk.

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

Prerequisites: NONE

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. 1. Demonstrate the fundamentals of handling food in a safe and sanitary manner.
2. 2. Operate many commercial pieces of equipment used in a commercial kitchen.
3. 3. Describe the process of obtaining local products for retail and wholesale use.
4. 4. Demonstrate the fundamentals of making stocks, soups and sauces using local products.
5. 5. Demonstrate all of the presented cooking methods of meats, fruits and vegetables available
6. from the local market.
7. 6. Identify the various market forms of meats, fruits and vegetables from the local market.
8. 7. Identify the basic elements of using local meats, fruits and vegetables in salad and
9. sandwich preparation.
10. 8. Identify how to properly incorporate the use of local products in menus.
11. 9. Describe changing expectations on menus using local products.

Content Outline & Competencies:

I. The Various Sanitation Guidelines for the Handling of Market Farmer
Products 
    A. Describe and review sanitation guidelines when using local
products. 
    B. Describe and review proper storage and handling of local products.
    C. Describe and explain possible containments associated with local
products.
    D. Identify possible health hazards associated with the use of local
products.  
    E. Describe the basic elements of equipment cleaning and sanitation
during food processing and handling. 

II. The Use of Commercial Tools and Equipment
    A. Describe the main categories of food production equipment.
    B. Describe the commercial cooking and processing equipment.
    C. List various types of small wares used in a commercial kitchen.
    D. Identify various types of measuring devices used in a commercial
kitchen.
    E. List various types of knives and hand tools used in a commercial
kitchen.
    F. Describe the basic elements of equipment cleaning and sanitation
during food processing and handling.

III. The Process by which Market Farm Product is Secured for the Wholesale
and Retail Market
     A. Identify different ways of obtaining local market farm product.
     B. Develop a purchasing system from market farmers.
     C. Develop a delivery system from market farmers.
     D. Identify various accounting requirements when buying from a local
farmer.
     E. Evaluate different ordering systems available when purchasing from
a local farmer.
               
IV. Basic Cooking Principles
     A. Discuss the most commonly used cooking terms.
     B. Discuss the effect heat has on food, as well as the methods of
heat transfer.
     C. Describe the most common methods of cooking including moist heat
and dry heat. 
     D. Define the use of seasonings and flavorings.
     E. Describe the use of local herbs and their use in a commercial
kitchen.         
         
V. Basic Stock Production
     A. Identify local ingredients and their use in basic stock
production.        
     B. Discuss basic stock production procedures.
     C. Discuss various stock recipes and how they may be altered when
using local product.     .
     D. Prepare reductions and glazes using local products.
        
VI. Classical Sauce Productions
     A. Identify the main ingredients used in preparation of the five
classical sauces.
     B. Discuss various types of rouxs.
     C. Explain alternate thickening agents. 
     D. Describe finishing techniques.
     E. Discuss proper methods of sauce production.            	  

VII. Basic Soup Production
     A. Describe a clear soup, thick soup and a specialty soup.
     B. Identify how market farm products can be incorporated in various
types of soups.
          
VIII.  Salads and Sandwich Production
     A. Identify various types of salads.
     B. Demonstrate how local product may be utilized in different salad
production.
     C. Identify various types of salad dressing using local herbs.
     D. Identify various types of sandwiches.
     E. Demonstrate how local product may be utilized in different
sandwiches.
             
IX. Fruits and Vegetables 
     A. Identify various types of fruit and vegetable forms available from
local farmers.
     B. Demonstrate how local fruits and vegetables can be used in stock,
sauce, soup, salad and sandwich production.

X. Current Trends using Market Farm Products
     A. Identify what current menu trends with regard to local and organic
products.
     B. Demonstrate how menu trends could require the use of local and
organic products.
     C. Describe how to properly write a menu using local and organic
products.  	   

Methods of Evaluation of Competencies:

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

Examinations		 50% of grade
Projects/Assignments	 50% of grade
Total      	           100%

Grade Criteria:
  A = 90 – 100%  	 
  B = 80 –  89%		
  C = 70 –  79%		
  D = 60 -  69%		
  F =   0 –  59%	

Caveats: NONE

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.