HSL 080 - FoodWorks Basic Culinary I: Practicum

8.4 Continuing Education Units (CEU). This course is not for Credit(s).

This course is designed to enable the student to use professional kitchen standards, standard professional behavior and workflow techniques that are taught in FoodWorks Basic Culinary I. Topics to be covered include demonstrating professional standards, using proper food safety and sanitation procedures, and practicing cooking, receiving, storage, mise en place, and seasoning agents.

Course Objectives:

Upon completion of this course, the students should be able to:
1. demonstrate professional standards in relation to personal appearance, conduct, and kitchen etiquette;
2. discuss the importance of working with a sense of urgency through speed and efficiency in kitchen laboratory operations;
3. experiment the correct practices for safe food handling, cleaning and sanitation procedures, personal hygiene practices, proper knowledge and execution of knife skills;
4. demonstrate correct use of all major commercial (small and large) food service equipment;
5. apply correct procedures for the flow of food receiving, storage, food preparation, cooking execution, and cooling; packaging, to include bulk and reduced oxygen packaging, and food package labeling; and
6. demonstrate the best use for various cooking agents; seasonings, spices, herbs, and marinades; and how to develop flavor profiles.