Professional Cooking 1

This course is associated with the following programs:

• Culinary Management - Associate Degree New
• Culinary Specialist - Technical Diploma

1. Apply appropriate methods for handling knives.
2. Explain inspection standards and grading classification for meat and seafood products.
3. Identify primal and retail meat cuts, poultry classifications, and the different varieties of fish and shellfish.
4. Prepare a variety of meat, poultry, and seafood recipes.
5. Prepare a variety of vegetables, potatoes, and other starches recipes.
6. Prepare a variety of fruits, salads, and salad dressings recipes.
7. Prepare a variety of stocks, soups, sauces, and gravies recipes.
8. Integrate proper sanitation techniques.
9. Manage mise en place techniques.