HSL 079 - FoodWorks Basic Culinary I

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

This course is designed to enable the student to have an introduction to professional kitchen standards, professional behavior standards, and work flow. Topics to be covered include large and small equipment ID, proper food safety and sanitation procedures, cooking, receiving, storage, mise en place, and seasoning agents.

Course Objectives:

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