Coursedog Only Field
Name
1. Demonstrate proper knife skills: Students will be able to execute fundamental knife cuts (e.g., dice, mince, julienne) with precision and safety.
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2. Identify and recognize ingredients: Students will be able to correctly identify a range of standard and essential ingredients, understanding their characteristics and uses.
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3. Prepare foundational culinary components: Students will be able to successfully prepare basic stocks, mother sauces, and other culinary building blocks.
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4. Apply basic cooking methods: Students will be able to demonstrate and explain fundamental cooking methods, such as sautéing, boiling, and roasting, for various starches and vegetables.
Name
5. Practice professional sanitation: Students will be able to apply proper sanitation and hygiene practices in a professional kitchen to ensure food safety.
Name
6. Understand the professional role of a culinarian: Students will be able to describe the responsibilities, etiquette, and professional expectations of a culinarian in a food service setting.
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7. Execute mise en place: Students will be able to organize their workspace and prepare all necessary ingredients and equipment before cooking, demonstrating an understanding of the "mise en place" principle.
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8. Produce food for guest service: Students will be able to participate in the preparation and production of food products for service, adhering to quality standards and timelines.
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9. Work collaboratively in a kitchen team: Students will be able to work effectively as part of a team in a kitchen laboratory, communicating and coordinating tasks to achieve a common goal.
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10. Calculate basic kitchen math: Students will be able to perform essential calculations, such as recipe scaling and unit conversions, to ensure accurate food production.