HOSP 210 - Classical Cuisines

1. Demonstrate proficiency in using knives and small wares to achieve professional quality results when producing classical knife cuts used in various food preparation and cooking techniques.
2. Show proficiency in Mise en place and demonstrate a combination of organizational skills, preparedness, and timing when it comes to food preparation, cooking, and serving.
3. Evaluate and analyze the preparation of classical stocks, soups, and mother and compound sauces.
4. Demonstrate and analyze how to maximize food freshness, quality, safety and sanitation when serving hot foods and cold foods.
5. Analyze effective techniques in the preparation of food items and presenting food that maximizes the flavor and esthetic quality of the products used.
6. Analyze the importance of product mix, and check average and their impact on profit contribution.
7. Demonstrate and analyze a variety of sustainable practices that will help control foodservice costs in kitchens and foodservice operations and show good environmental stewardship.
8. Prepare historic and contemporary French-style foods.
9. Demonstrate working knowledge of French culinary terms.
10. Demonstrate coordination in the kitchen brigade in preparing a meal.

• Advanced cooking techniques
• French cuisine
• Basic food production
• Cooking techniques, timing, and presentation

 
Course Addendum - Syllabus (Click to expand)