HSL 105 - FoodWorks Basic Culinary II: Practicum

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

This course is designed to enable the student to learn to apply principles learned in FoodWorks Basic Culinary II in a state of the art production kitchen. Topics to be practiced include basic food groups, seasonings, and sauces uses for proper preparing and cooking techniques utilized in a commercial kitchen.

Course Objectives:

Upon completion of this course, the students should be able to:
1. demonstrate the ability to use recipes, yield calculation, scaling and units of measure proficiently or better as would be expected in a commercial kitchen;
2. establish the ability to use seasoning agents, thickeners, sweeteners, and acids effectively in the cooking process with proficiency or better as would be expected in a commercial kitchen;
3. create dressings, sauces and stocks with proficiency or better as would be expected in a commercial kitchen; and
4. produce sauces using emulsions and classic methods with proficiency or better as would be expected in a commercial kitchen.