||This course introduces the student to hot food preparation in a production kitchen environment. The course provides students with hands-on application and continued practice of quantity cooking skills required to prepare a variety of stocks, soups, meats, poultry, seafood, starches, vegetables and sauces. This course also covers hands-on fabrication of raw and cooked meat, poultry, seafood and fish.
- Demonstrate professionalism, teamwork and customer service.
- Demonstrate proper sanitation and safety standards.
- Demonstrate proper use, cleaning and storage of tools and food preparation equipment.
- Demonstrate and manage proper food handling, rotation and storage.
- Calculate recipe yields and conversions.
- Perform proper measuring and weighing techniques, and follow proper recipe procedures and cooking methods.
- Demonstrate the steps in preparing the various classifications of stocks.
- Demonstrate the steps in preparing classic and modern hot sauces.
- Demonstrate the steps in preparing a variety of thick and thin soups.
- Assess convenience bases and determine their application in soups, stocks and sauces.
- Demonstrate the steps in preparing various thickening agents for soups and sauces.
- Fabricate and demonstrate the steps in preparing a variety of meats, poultry, fish and seafood items.
- Demonstrate a variety of methods to prepare potatoes, grains and pasta.
- Demonstrate a variety of methods to prepare cooked vegetables.
- Demonstrate proper station setup and evaluate serving equipment temperature ranges, cleanliness and operation.
- Adhere to production requirements and portion control standards.
- Demonstrate preparing and assembling food orders in a timely manner.
- Evaluate quantity, quality and appearance of cooked food products.
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