HSL 107 - FoodWorks Basic Culinary III: Practicum

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

This course is designed to enable the student to apply and demonstrate mastery of culinary knowledge and techniques learned in FoodWorks Basic Culinary III. Topics to be covered include meat and seafood fabrication, proper use of dairy and egg products, and preparation of a variety of international dishes.

Course Objectives

Upon completion of this course the student will be able to:

1. demonstrate the ability to fabricate a variety of cuts including beef, poultry and pork equal to or better than standard requirements in a commercial food service operation;
2. prepare, and cook a variety of vegetables, grains, and fruits equal to or better than standard requirements in a commercial food service operation;
3. apply uses of seasonal foods and discuss the impact of local ingredients in various cuisines equal to or better than standard requirements in a commercial food service operation;
4. demonstrate the ability to fabricate, and cook fish and shellfish equal to or better than standard requirements in a commercial food service operation;
5. prepare a variety of dishes using dairy and egg products equal to or better than standard requirements in a commercial food service operation; and
6. prepare a variety of international dishes by applying correct cooking techniques, knife skills, vegetable identification, grain identification, meat identification and fabrication equal to or better than standard requirements in a commercial food service operation.