Course Competencies
Explain the role of the professional chef in modern food service operations
Cite basic kitchen safety, equipment operations, and sanitation methods
Assess nutritional values in food preparation
Describe the mise en place concept
Classify recipes for stocks, soups, and sauces
Identify seafood, poultry, meats, vegetables, greens, and fruit
Define moist, dry heat, and combination cooking methods
Advise with inspection and proper handling of meats, fish, and seafood
Plan correct cooking method to desired product outcome
Locate ingredients for food preparation
Express safe and effective knife skills
Exhibit safe kitchen equipment operation