#Culinary fundamentals poaching how to
Students will learn about different diets of choice such as vegetarianism, veganism, and raw foodism, and about common allergies and how to identify and eliminate those allergens from recipes in order to cook for in a safe and flavorful way for guests with allergies. Students will learn to prepare breakfast items commonly (and some not-so-commonly) served in food service establishments. Human resources concepts such as interviewing, job preparation tactics and hiring and firing will also be covered. Students will design a resumé which will attractively present themselves to potential employers. + Resumés, Job Preparation & Human Resources Students will learn hot and cold appetizers, including canapés, hors d'oeuvres, salads, charcuterie (bacon, sausage, paté, galantine), as well as classic and contemporary methods of platter and buffet arrangements. Bread and pastry instruction is given throughout many other courses as well (such as Garde Manger, Breakfast & Special Diets, Regional Cuisines, Catering & Banquets, À la Carte, and Mini-Internships). Students will learn the skills and techniques necessary to create high-quality breads, pastries and desserts, as well as how to attractively present and efficiently produce these items in varied quantities. Students will learn how to multiply recipes, calculate the cost per portion of a recipe, calculate labor cost, convert between metric and imperial scales, weight-to-volume conversions and calculation of food yields. Students will be learning and practicing both moist and dry cooking methods of meat, fish and poultry, including roasting, sautéing, frying, stewing, poaching, braising, broiling and smoking. Students will understand the concepts of purchasing, receiving and storage of those products in food service operations, utilizing quality and sanitary standards. In conjunction with Purchasing & Receiving, students will be learning and practicing both moist and dry cooking methods for produce, starches and grains, including roasting, sautéing, frying, stewing, poaching, braising, broiling and smoking. Equipment use, upkeep, maintenance, storage and cleanliness will also be covered in this course. Students will also take the National Restaurant Association ServSafe Manager examination for certification. Topics will include preventing food-borne illness through proper cooking, storing and handling of food, personal hygiene, HACCP procedures and facility sanitization. Students will learn about food safety and sanitation according to state and federal regulations.
There will also be an overview of the hospitality industry, including career options. Students will learn the basics of reading recipes, culinary terminology as well as information about professionalism in the industry. Classic French knife technique and care, as well as instruction and practice of stocks, soups and sauces will be learned. Please visit the pages on specific ingredients to better understand which ones are most appropriate for each technique.Classes begin with a curriculum overview to give students a better idea of what the program is going to be like. Expansion – Using indirect heat that is usually created by liquid or steam to create an exchange of flavorĪs you can imagine, certain ingredients react best to particular cooking techniques.
INDIRECT – food is placed in a recipient or covered by a layer of fatĢ.DIRECT – searing, which means to cook at a high temperature to create a brown, caramelized crust which improves the appearance and flavor of the food (COLOR=FLAVOR!).
Concentration – direct and indirect ways of developing flavor by applying heat: Not only will you need these skills to properly execute recipes but most importantly, once you’ve mastered these you’ll have the tools to create your own recipes.Įach of these techniques focuses on creating flavor via one or more of the following methodologies:ġ. These are truly the fundamentals to great cuisine. On the most basic level, all successful dishes are based on mastery of these key cooking techniques:
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