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Professional Cooking 1

Course Number: 10316122
Credits: 3.00

Course Description

10-316-122 PROFESSIONAL COOKING 1 ...basic skill sets of professional cooking: sanitation, knife skills, heat transfer, protein cooking, vegetable cooking, working in teams, mise en place, sauce production and starch cookery. (Corequisites: 10-316-119, Food Theory)

Course Typically Offered

  • Fall
  • Spring

Most NWTC classes are offered in 8-week sessions. Learn more about how our class schedule can help you succeed.

Course Competencies

  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.