Learning Manager/Instructor: Joerg Soltermann
Grade Scheme: 60% passing grade
Course Delivery Mode: Distance and face to face
Duration: 20 hours
Course Cost: $1340 +HST
On Cooking: A Textbook of Culinary Fundamentals (Labensky, Hause, Martel) Fifth edition update. Publisher: Pearson. Please order On Cooking Update Plus MyCulinaryLab with Pearson eText — Access Card Package, 5th Edition
Grade Scheme: 60%
Course Delivery Mode: Distance and face to face
Learning Outcomes and Competencies:
- Demonstrate an understanding of Culinary Kitchen Fundamentals
1.1 Identify the chef stations of the kitchen brigade and their responsibilities
1.2 Describe how the modern kitchen brigade differs from the classic brigade system.
1.3 Describe the various work sections and their stations in the modern kitchen.
1.4 Define the term “Mise en Place” and be able to name examples.
- Demonstrate an understanding of culinary uses and applications of products.
2.1 Identify which cooking methods are suited for specific foods.
2.2 Classify the following reaction temperatures for different types of fat: melting point, smoke point and flash point.
- Demonstrate knowledge of various kitchen tools and their use.
3.1 Identify the parts of a knife and various knife shapes.
3.2 Describe knife sharpening techniques and equipment.
3.3 Identify measuring and portioning equipment.
3.4 Describe the uses of various measuring and portioning equipment.
3.5 Identify common cookware, processing equipment, heavy equipment, and buffet equipment.
3.6 Describe materials used in cookware and the advantages/disadvantages of each.
3.7 Describe the factors that should be considered when selecting tools & equipment.
3.8 Describe new technology cooking such as silicon bake-ware and induction.
3.9 Describe the use of various safety equipment such as fire extinguishers, ventilation, first aid and protective gear.
- Demonstrate an understanding of the principles of dry heat cooking.
4.1 Describe the principles of heat transfer including conduction, convection and radiation.
4.2 Explain the effects of heat including coagulation, gelatinization, caramelization, and browning.
4.3 Define terminology related to dry heat cooking.
4.4 Describe dry heat cooking procedures including broiling, grilling, roasting, sautéing, stir-frying, pan-frying and deep-frying including when each technique would be used.
4.5 Identify equipment typically used for each dry heat cooking procedure.
4.6 Describe the safety hazards of cooking with hot oil, including the role of acrealon.
4.7 Explain factors that can damage fryer fats including indicators that the fat needs to be changed.
- Demonstrate an understanding of the principles of moist heat cooking methods.
5.1 Define terminology related to moist heat cooking.
5.2 Describe moist heat cooking procedures including poaching, simmering, boiling and steaming.
5.3 Identify equipment typically used for each moist heat cooking procedure.
5.4 Explain the differences associated with liquid temperature and liquid condition and how each affects the various moist heat cooking techniques.
- Demonstrate an understanding of the principles of combination heat cooking methods.
6.1 Define terminology related to combination heat cooking.
6.2 Describe combination heat cooking procedures including braising and stewing.
6.3 Identify equipment typically used for each combination heat cooking procedure.
- Demonstrate an understanding of ingredient sourcing.
7.1 Define FIFO.
7.2 Explain the issues that can control/affect food costs.
7.3 Define par-stock.
7.4 Describe storage procedures for various kitchen ingredients.
- Demonstrate knowledge of recipe development and formula ratios.
8.1 Calculate recipe yield.
8.2 Explain how to convert portion size.
8.3 Define common abbreviations for measurements and common equivalents.
8.4 Describe how to calculate recipe cost, unit cost, food cost percent and selling price.
8.5 Define conversion factor, A.P. (as purchased), E.P. (edible portion), overhead costs and inventory.
8.6 Explain the difference between the definitions for “recipe” and “standardized recipe.”
- Demonstrate knowledge of weight and measurement conversions.
9.1 Describe the difference of weight versus volume.
9.2 Explain how to convert from Celsius to Fahrenheit and from Fahrenheit to Celsius degrees.
9.3 Explain how to convert from the U.S. metric measurement systems.
9.4 Discuss the process of using a balance scale.
- Demonstrate knowledge of the principles of cooking as they relate to breading and batters.
10.1 Identify the types of breading and batters and how they are used.
10.2 Explain how to make bread crumbs and the standard breading procedures including associated safety concerns.
10.3 Define “meal” as it relates to the breading/battering process.
10.4 Define blanching, parboiling and par cooking including their importance.
10.5 Explain the purposes of using an ice bath.
10.6 Identify the process of shocking and why it is used.
Course Delivery Plan
Week 1: Focus on the brigade system and the organizational chart of a kitchen.
Week 2: Focus on Kitchen tools, equipment and cookware.
Week 3: Focus on cooking methods.
Week 4: Focus on Menus, Recipes and Mise en Place
Assignments and Tests: 30%
Discussion Forum: 10%
Final Exam: 30%