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Professional Cooking 1

Credits: 3
Course Number: 10-316-122

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. (Requisite: Must take with 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.

How can I use this course to achieve my career goals?

This course is associated with the following programs:

What will I learn?

  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.
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