Professional Cooking 2
Credits: 3
Course Number: 10-316-124
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
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?
- Explain inspection standards and grading classification for meat and seafood products.
- Process large cuts of primal meats, whole poultry, and the different varieties of whole fish and shellfish.
- Prepare a variety of meat, poultry, and seafood recipes for large quantity food service.
- Prepare a variety of vegetables, potatoes, and other starches recipes for large quantity food service.
- Prepare a variety of fruits, salads, and salad dressings recipes for large quantity food service.
- Prepare a variety of desserts and baked products recipes for large quantity food service.
- Prepare a variety of stocks, soups, sauces, and gravies recipes for large quantity food service.
- Identify appropriate methods for measuring recipe ingredients.
- Manage mise en place techniques.
- Integrate proper sanitation techniques.
- Use and organize commercial kitchen equipment.
- Use and organize cafeteria line equipment.
- Utilize math skills for the food industry.
Class Details
- Class Number:
- 82047
- Delivery:
- In-Person
- Term:
- Fall 2024
- Session:
- 8W1
- Instructors:
- David Crawford
- Date Range:
- -
Estimated Cost:
$705.30
*
Meeting Times
| Dates | Day(s) / Time | Location(s) |
|---|---|---|
| 08/20/24 - 10/10/24 |
Tu, Th
7:30 AM - 11:20 AM |
Green Bay Campus Room SC110
|
* Cost displayed is an estimate and may be discounted if attendees are residents of Northeast Wisconsin Back to cost