Description:

This is the second 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 advanced level skills in cooking methods, recipe conversion, and professional food preparation and handling. Additionally, the student should be able to safely operate advanced food service equipment used in commercial kitchens. This course consists of lecture, demonstration and participation in food preparation. 1 hr. lecture, 2.5 hrs. lab/wk.

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 advanced techniques of making stocks, soups and sauces.
3. Demonstrate all of the presented cooking methods of meats, fish and vegetables.
4. Identify the presented market forms of meat, poultry and fish and their uses and storage of such items.
5. Identify advanced elements of salads and sandwiches preparation and cooking including presentations.
6. Demonstrate advanced techniques of breakfast cookery and be proficient at making omelettes.
7. Be proficient at setting up a breakfast buffet.

Content Outline & Competencies:

I. Equipment Use
   A. Identify the mandolin, ricer, mortar and pestle and pasta machine.
   B. Identify utensils, pots and pans and describe safe practices for
using slicers, grinders, combi-ovens, food processors, stand mixers, alto
shams, and smokers.

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 marinades and rubs used in a professional
kitchen..


IV. Cooking Methods
   A. Describe combined methods of cooking including braising and
stewing.
   B.  Describe dry heat methods of cooking including broiling, pan
broiling grilling and smoking.

V.  Stocks
   A.  Describe and define stock and its importance in the professional
kitchen.
   B.  Define “Mise en Place.”
   C.  Identify and describe fish stock and vegetable stock.
   D.  Identify and describe court bullion and fumet
   E.  Identify and describe the dimensions for oblique cut, tourne,
paysanne and fluting.

VI. Secondary Sauces
   A. Identify and describe the secondary sauces and their importance in
the professional kitchen.

VII. Soups
   A.  Describe clear soups including consommé.
   B.  List the ingredients needed to produce a clearmeat.
   C.  Describe thick soups including bisques and chowders.
   D.  Describe Specialty and National soups.
   E.  Identify appropriate garnishes for each type of soup.

VIII. Breakfast Cookery
   A. Identify and describe the various food items and beverages suitable
for breakfast service.           
   B.  Select food items appropriate for a limited service breakfast
buffet..
   C. List and describe various specialty coffee drinks..
   
IX. Salads and Sandwiches 
   A.  Identify various types of salads and their appropriate dressings.
   B.  Describe the variety of breads, spreads and fillings used to
prepare hot sandwiches in a professional kitchen.
   C.  Identify the four parts of a salad.

X. Meat Fabrication
   A.  Identify and describe the USDA grades of pork, veal, lamb and
duck.
   B.  Identify the primal cuts of pork, veal and lamb.
   C.  Describe the use of duck in the professional kitchen.
   D.  Identify the five parts of a lamb, beef and veal leg.

XI. Seafood Fabrication
   A.  List the types of crabs used in a professional kitchen.
   B.  Identify the parts of a lobster.
   C.  Identify the types of mollusks used in a professional kitchen.
   D.  Describe the different size designations of shrimp.

XII.  Simmering
   A.  Define simmering.
   B.  Identify food items appropriate for simmering.

XIII. Poaching
   A.  Define poaching.
   B.  Identify food items appropriate for poaching.
   C.  Describe shallow poaching.
   D.  Define submersion poaching.
   E.  Define cuisson. 
   F.  List and describe the liquids used for poaching in a professional
kitchen.

XIV.  Steaming
   A.  Define steaming.
   B.  Identify food items appropriate for poaching.
   C.  Describe the benefits steaming.
   D.  Define “en pappilote.”
   E. Describe the process of steaming food items.

XV.   Boiling
   A.  Define Boiling.
   B.  Identify food items appropriate for boiling.
   C.  Describe the process of boiling food items.
   D.  Describe various types of pasta and its appropriate sauce.

XVI.   Braising
   A.  Define braising.
   B. Identify food items appropriate for braising.
   C.  Describe the benefits of braising food items.
   D.  Define the pilaf method of cooking starches.
   E.  Describe the benefits of oven braising.

XVII.  Stewing
   A.  Define stewing.
   B.  Identify food products that are appropriate for stewing and
braising.
   C.  Describe the differences and similarities between stewing and
braising.

XVIII.  Broiling and Pan Broiling
   A.  Define broiling and pan broiling.
   B.  Identify food products that are appropriate for broiling and pan
broiling.
   C.  Describe the differences and similarities between broiling and pan
broiling.

XVIII.  Grilling and Smoking
   A.  Define grilling.
   B.  Define smoking.
   C.  Identify food products appropriate for grilling.
   D.  Identify food products appropriate for smoking.
   E.  Describe the differences between cold and hot smoking.
   F.  Describe the proper temperatures used when grilling specific food
items.
   G.  Describe the temperatures used when hot smoking.
   H.  Describe the temperatures used cold smoking.

Methods of Evaluation of Competencies:

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

Although attendance is essential, productive attitudes and work habits
affect morale, efficiency, accuracy and safety in the kitchen and will be a
factor in determining grades.  In addition, collaboration and teamwork
will be expected and evaluated.

Caveats:

1. Students are required to wear closed toe shoes, a white chef's coat and a white chef's hat, long pants or jeans (no sweats). Name tags will be supplied and must be worn. Excellent personal hygiene is required. Equipment operations and sanitation procedures will be conducted on an individual student basis.

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.