Identify characteristics of major food borne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention.
Use knowledge of systems for documenting, investigating, reporting, and preventing food borne illness
Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous foods, and between raw and ready-to-eat foods.
Unit 2: Hazard Analysis Critical Control Points (HACCP)
Operate tools and equipment following safety procedures
Maintain tools and equipment following safety procedures
Demonstrate procedures for safe and secure storage of equipment
Identify a variety of types of equipment for food processing, cooking, holding, storing, and serving, including hand tools and small ware.
Unit 3: Knives & Smallwares
Operate tools and equipment following safety procedures
Maintain tools and equipment following safety procedures
Demonstrate procedures for safe and secure storage of equipment
Identify a variety of types of equipment for food processing, cooking, holding, storing, and serving, including hand tools and small ware.
Unit 4: Culinary Nutrition
Analyze nutritional data
Critique the selection of foods to promote a healthy lifestyle
Analyze nutritional needs of individuals
Analyze sources of food and nutrition information, including food labels, related to health and wellness
Demonstrate cooking methods that increase nutritional value, lower calorie and fat content, and utilize herbs and spices to enhance flavor.
Unit 5: Standardized Recipes
Record performance of menu items to analyze sales and determine menu revisions
Apply principles of measurement, portion control, conversions, food cost analysis and control, menu terminology, and menu pricing to menu planning
Unit 6: Cooking Techniques
Demonstrate professional skill for a variety of cooking methods including roasting,broiling, smoking, grilling, sautéing, pan frying, deep frying, braising, stewing, poaching, steaming, and baking using professional equipment and current technologies.
Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding of variety of foods
Unit 7: Seasonings & Flavorings
Demonstrate cooking methods that increase nutritional value, lower calorie and fat content, and utilize herbs and spices to enhance flavor.
Unit 8: Breakfast Cookery
Demonstrate professional skill for a variety of cooking methods including roasting, broiling, smoking, grilling, sautéing, pan frying, deep frying, braising, stewing, poaching, steaming, and baking using professional equipment and current technologies.
Demonstrate professional plating, garnishing, and food presentation techniques.
Apply the fundamentals of time,temperature, and cooking methods to cooking, cooling, reheating, and holding of variety of foods
Prepare breakfast meats, eggs, cereals, and batter products using safe handling and professional preparation techniques
Unit 9: Garde Manger Basics
Demonstrate professional skill for a variety of cooking methods including roasting, broiling, smoking, grilling, sautéing, pan frying, deep frying, braising, stewing, poaching, steaming, and baking using professional equipment and current technologies.
Demonstrate professional plating, garnishing, and food presentation techniques.
Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding a variety of foods.
Prepare various fruits, vegetables, starches, legumes, dairy products, fats, and oils using safe handling and professional preparation techniques.
Prepare various salads, dressings, marinades, and spices using safe handling and professional preparation techniques.
Unit 10: Sandwiches & Appetizers
Demonstrate professional skill for a variety of cooking methods including roasting, broiling, smoking, grilling,sautéing, pan frying, deep frying,braising, stewing, poaching, steaming, and baking using professional equipment and current technologies.
Demonstrate professional plating, garnishing, and food presentation techniques.
Apply the fundamentals of time,temperature, and cooking methods to cooking, cooling, reheating, and holding a variety of foods.
Prepare sandwiches, canapes and appetizers using safe handling and professional preparation techniques.
Unit 11: Stocks, Sauces, & Soups
Demonstrate professional skill for a variety of cooking methods including roasting, broiling, smoking, grilling, sautéing, pan frying, deep frying,braising, stewing, poaching, steaming, and baking using professional equipment and current technologies.
Demonstrate professional plating, garnishing, and food presentation techniques.
Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding of variety of foods
Prepare various stocks, soups, and sauces using safe handling and professional preparation techniques.
Unit 12: Poultry
Demonstrate professional skill for a variety of cooking methods including roasting, broiling, smoking, grilling, sautéing, pan frying, deep frying,braising, stewing, poaching, steaming, and baking using professional equipment and current technologies.
Demonstrate professional plating, garnishing, and food presentation techniques.
Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding of variety of foods
Prepare various stocks, soups, and sauces using safe handling and professional preparation techniques.
Unit 13: Meat
Demonstrate professional skill for a variety of cooking methods including roasting, broiling, smoking, grilling, sautéing, pan frying, deep frying, braising,stewing, poaching, steaming, and baking using professional equipment and current technologies.
Demonstrate professional plating, garnishing, and food presentation techniques.
Apply the fundamentals of time,temperature, and cooking methods to cooking, cooling, reheating, and holding a variety of foods.
Prepare various meats, seafood, and poultry using safe handling and professional preparation techniques
Unit 14: Pasta & Grains
Demonstrate professional skill for a variety of cooking methods including roasting, broiling, smoking, grilling,sautéing, pan frying, deep frying, braising, stewing, poaching, steaming, and baking using professional equipment and current technologies.
Demonstrate professional plating, garnishing, and food presentation techniques.
Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding a variety of foods.
Unit 15: BakingTechniques
Demonstrate professional skill for a variety of cooking methods including roasting, broiling, smoking, grilling,sautéing, pan frying, deep frying, braising, stewing, poaching, steaming, and baking using professional equipment and current technologies.
Demonstrate professional plating, garnishing, and food presentation techniques.
Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding a variety of foods.
Prepare breads, baked goods and desserts using safe handling and professional preparation techniques.
Unit 16: Yeast Breads
Demonstrate professional skill for a variety of cooking methods including roasting, broiling, smoking, grilling,sautéing, pan frying, deep frying, braising, stewing, poaching, steaming, and baking using professional equipment and current technologies.
Demonstrate professional plating, garnishing, and food presentation techniques.
Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding a variety of foods.
Prepare breads, baked goods and desserts using safe handling and professional preparation techniques.
Unit 17: Quick Breads
● Demonstrate professional skill for a variety of cooking methods including roasting, broiling, smoking, grilling,sautéing, pan frying, deep frying, braising, stewing, poaching, steaming, and baking using professional equipment and current technologies.
Demonstrate professional plating, garnishing, and food presentation techniques.
Apply the fundamentals of time,temperature, and cooking methods to cooking, cooling, reheating, and holding a variety of foods.
Prepare breads, baked goods and desserts using safe handling and professional preparation techniques
Unit 18: Desserts
● Demonstrate professional skill for a variety of cooking methods including roasting, broiling, smoking, grilling,sautéing, pan frying, deep frying, braising, stewing, poaching, steaming, and baking using professional equipment and current technologies.
Demonstrate professional plating, garnishing, and food presentation techniques.
Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding a variety of foods.
Prepare breads, baked goods and desserts using safe handling and professional preparation techniques
