Introduction to Culinary
The following learning targets represent the major concepts studied and assessed in this course.
Semester 1:
Unit 1: Safety and Sanitation
- 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: Kitchen Equipment and Measuring
- 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: Nutrients
- Evaluate nutrition principles, food plans, preparation techniques, and specialized dietary plans
- Apply basic concepts of nutrition and nutritional therapy in a variety of settings
- Evaluate the nutritional needs of individuals and families in relation to health and wellness across the lifespan
Unit 4: Grains
- Evaluate nutrition principles, food plans, preparation techniques and specialized dietary plans
- Apply principles of food production to maximize nutrient retention in foods
- Critique the selection of foods to promote a healthy lifestyle
Unit 5: Breads
- Demonstrate food safety and sanitation procedures
- Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment
- Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs
Unit 6: Fruits and Vegetables
- Demonstrate professional skins in safe handling of knives, tools, and equipment
- Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding of variety of foods
- Prepare various fruits, vegetables, starches and legumes using safe handling and professional preparation techniques
Unit 7: Dairy Products
- Demonstrate professional skins in safe handling of knives, tools, and equipment
- Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding of variety of foods
- Prepare dairy products using safe handling and professional preparation techniques
Unit 8: Eggs
- 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