Essential Employability Skills addressed in this course Taught Reinforced Assessed

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Phoebe Goodwin
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1 Code / Versio Applied Culiary Techiques I ( ) Total Hours 75 Credits 4 PreRequisite(s) CoRequisite(s) Descriptio This practical learig lab provides the opportuity for the studet to practice ad develop the fudametal skills, methods of cookery ad presetatio of dishes suitable for a variety of food service settigs. The studet will be istructed o all the fudametal cookig methods, terms ad basic presetatio of foods. The studet will have ample opportuity to practice kife hadlig ad familiarize themselves with basic kitche equipmet. PLAR Eligible: Yes Outcomes Successful completio of this course will eable the studet to: 1. Apply the priciples of safety, saitatio ad hygiee i food preparatio ad service areas to the stadard achieved with the passig of Coestoga's Saitatio ad Safety course. 2. Uderstad ad apply the attributes a studet eeds to become a culiary professioal with the use of culiary termiology, kowledge of operatig kitche equipmet properly ad safely i a professioal eviromet meetig the highest of idustry stadard. 3. Measure ad calculate products accurately usig the metric system to create ad/or covert stadardized recipes. 4. Practice techiques ad kife skills of basic food preparatio usig appropriate methods of cookery to meet the specific set quality stadards. 5. Apply basic butcherig priciples to poultry ad veal recallig safe hadlig ad cookig temperatures. 6. Reproduce ad preset fiished products usig basic cookig ad platig techiques as well as proper kife skills, i a orgaized eviromet withi a specific time frame matchig college's stadards. Commuicatio Numeracy Iformatio Maagemet Iterpersoal Essetial Employability Skills addressed i this course Taught Reiforced Assessed Critical Thikig ad Problem Solvig Commuicate clearly, cocisely ad correctly i the writte, spoke, ad visual form that fulfills the purpose ad meets the eeds of the audiece Respod to writte, spoke, or visual messages i a maer that esures effective commuicatio Execute mathematical operatios accurately Apply a systematic approach to solve problems Use a variety of thikig skills to aticipate ad solve problems Locate, select, orgaize, ad documet iformatio usig appropriate techology ad iformatio systems Aalyze, evaluate, ad apply relevat iformatio from a variety of sources Show respect for the diverse opiios, values, belief systems, ad cotributios of others Iteract with others i groups or teams i ways that cotribute to effective workig relatioships ad the achievemet of goals

2 Code / Versio Applied Culiary Techiques I ( ) Persoal Essetial Employability Skills addressed i this course Taught Reiforced Assessed Maage the use of time ad other resources to complete projects Take resposibility for oe's ow actios, decisios, ad cosequeces Uit Outcomes Successful completio of the followig uits will eable the studet to: 1.0 Kitche Equipmet 1.1 Idetify kitche equipmet. 1.2 Safely operate small commercial kitche equipmet. 1.3 Idetify kitche utesils ad smallwares. 1.4 Practice usig utesils, smallwares ad equipmet. 1.5 Idetify basic compoet parts of equipmet. 2.0 Termiology 2.1 Recall culiary termiology ad use it correctly. 3.0 Safety, Saitatio ad Hygiee 3.1 Work i a commercial kitche safely. 3.2 Use all equipmet accordig to maufacturers' safety stadards. 3.3 Idetify ad act upo potetial hazards. 3.4 Practice the requiremets of safe food hadlig while hadlig, servig ad storig food products. 3.5 Perform basic maiteace ad cleaig procedures o equipmet to esure saitatio ad safety. 3.6 Practice good persoal hygiee. 3.7 Perform all required closig duties. 4.0 Measuremet 4.1 Weigh ad measure usig metric uits. 4.2 Select correct measurig equipmet accordig to quatity, ad igrediet type to esure accuracy. 4.3 Use a recipe coversio factor to recipes to a give umber of servigs. 5.0 Food Preparatio all dishes are cleaed, saitized ad retured to desigated locatio equipmet is cleaed, saitized ad shut off accordig to procedures all tables, couters ad work surfaces are cleaed ad saitized 5.1 Prepare basic mise e place Kife skills Demostrate the steps for dicig,choppig,ad micig. Demostrate the paysae, rodelle, oblique, toure, chiffoade ad cocasse cuts. Show how to use a madoli properly Idetify the parts of a kife Idetify commo types of kives ad explai their usage Practice how to care for kives, Hoig, sharpeig ad storig Practice the proper way to clea ad saitize kives.

3 Code / Versio Applied Culiary Techiques I ( ) 6.0 Stocks 7.0 Sauces 8.0 Soups 9.0 Grai Cookery 10.0 Potato Cookery 12.0 Breakfast Cookery 12.1 Prepare eggs usig a variety of cookig methods Salads ad Dressigs Flavourig ad seasoig Simmerig 10.1 Apply various cookig methods to potatoes Prepare classical potato dishes Duchess, croquette, dauphie, gocci, bery, lorette ad marquis Pommes macaire, Aa, rösti ad chateau Pasta Productio ad Cookery 7.1 Prepare all mother sauces, Bechamel, Veloute, Holladaise, Tomato ad Espagole. 7.2 Prepare thicheig agets such as roux, slurries ad liaisos. 7.3 Prepare daughter sauces such as Demi glace, Bordelaise, Madeira, Poivrade, Allemade ad Choro. 7.4 Practice makig moder style sauces. 8.1 Prepare a variety of clear soups, icludig broths, bouillos ad cosommes. 8.2 Prepare a variety of thick soups such as veloutes, purees, chowders ad bisques. 8.3 Discover iteratioal soups such as Miestroe, Gulyas, Gumbos ad Mulligatawy. 8.4 Explore the priciples of cold soup makig. 9.1 Prepare a variety of grais such as rice, barley, quioa, couscous, cormeal usig various cookig methods Risotto Pilaf Creole Steam Recogize the commo herbs ad spices use i the kitche. Practice makig sachet d epice, bouquet gari ad oio pique. Discuss the use of a variety of oils ad viegars. Practice makig compoud butters. 6.1 Practice makig brow, white ad vegetable stocks. 6.2 Describe the techiques use to produce a clea ad flavourful stock. 6.3 Practice makig fod de veau lie, demi-glaze ad glace de viade Prepare basic pasta dough by had ad machie Create ad prepare a variety of pasta cuts ad shapes Create ad prepare a variety of filled pastas such as ravioli, tortellii, ad luettes Shirred eggs, omelette, scrambled Poached, e cocotte, soft ad hard boiled 13.1 Idetify ad prepare a variety of salad grees

4 Code / Versio Applied Culiary Techiques I ( ) 13.2 Prepare ad wash various grees for salads Prepare classical salads such as salad içoise, remoulade, caprese, waldorf or caesar Prepare basic viaigrettes ad emulsified dressigs 13.5 Prepare basic mayoaise Fabricatig Procedures ad Various Cookig Methods for Poultry Practice basic procedure for cuttig, boig, preparig a supreme ad stuffig Apply various cookig methods Basic Butcherig Procedures ad Cookig Methods for Veal Practice basic procedures for portioig Apply various cookig methods Fudametals of Platig 16.1 Practice three essetials of food presetatio Good preparatio ad cookig teciques Professioal work habits Visual sese Balace Colours Shapes Textures Flavours 16.3 Portio Size Arragemet o the Plate. Required Studet Resources Labesky, Hause, Martel, Malley, Beva, Sicoli. O Cookig (6th Cd). Toroto, Caada: Pearso.. Complete Chef Uiform cosistig of closed-toe oslip Safety shoes black laced o markig, black ad white checked pats, white double-breasted jacket with Coestoga logo, blue apro e eckerchief ad two side towels. White toque with logo. Kife kit ad bakig kit. Optioal Studet Resources Evaluatio The miimum passig grade for this course is 55 (D). I order to successfully complete this course, the studet is required to meet the followig evaluatio criteria: Labs week 2 ad 3, 2 x 5% Labs week 4 to 13, 10 x 6% Fial Practical Exam % Food preparatio kowledge ad skills are evaluated at each lab sessio.

5 Code / Versio Applied Culiary Techiques I ( ) Attedace i a lab classes is expected. Missig more tha 2 lab classes may result i failure i the course. Other Coestoga College is committed to providig academic accommodatios for studets with documeted disabilities. Please cotact the Accessibility Services Office. This course is Not eligible for a supplemetal exam. A course Istructioal Pla will be created i the ecoestoga course shell ad be reviewed i cojuctio with this course outlie at the begiig of the course. Prepared By School Philippe Saraiva Busiess ad Hospitality Date Coestoga ITAL

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