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Professional Cooking 2

Course Number: 10316124
Credits: 3.00

Course Description

10-316-124 PROFESSIONAL COOKING 2 ...advanced 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. (Prerequisite: 10-316-122, Professional Cooking 1)

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. Explain inspection standards and grading classification for meat and seafood products.
  2. Process large cuts of primal meats, whole poultry, and the different varieties of whole fish and shellfish.
  3. Prepare a variety of meat, poultry, and seafood recipes for large quantity food service.
  4. Prepare a variety of vegetables, potatoes, and other starches recipes for large quantity food service.
  5. Prepare a variety of fruits, salads, and salad dressings recipes for large quantity food service.
  6. Prepare a variety of desserts and baked products recipes for large quantity food service.
  7. Prepare a variety of stocks, soups, sauces, and gravies recipes for large quantity food service.
  8. Identify appropriate methods for measuring recipe ingredients.
  9. Manage mise en place techniques.
  10. Integrate proper sanitation techniques.
  11. Use and organize commercial kitchen equipment.
  12. Use and organize cafeteria line equipment.
  13. Utilize math skills for the food industry.