Introduction to culinary arts: New World and Asia

Module Description & Objectives:

This module is designed to introduce the student to basic culinary arts skills and attributes necessary for entry-level kitchen employees. Emphasis is given to food safety and knife skills. Through the introduction and practice of dry cooking methods (grilling, broiling, baking), stir frying, and wet cooking methods (steaming, boiling, simmering) students will explore the cuisines and flavor profiles of the new world Americas and Asia

Module Learning Outcomes:

Upon satisfactory completion of this module, a participant should have the ability to:

  1. Identify the professional traits of a cook and describe the functions of a working kitchen
  2. Describe and identify the usage of major kitchen equipment and demonstrate appropriate equipment use
  3. Demonstrate knife skills, food safety practices while practicing dry and wet cooking methods of grilling, broiling, baking, steaming, boiling, simmering and stir frying through menu production from the foods of the Americas and Asia
  4. Understand and demonstrate the basics of recipe writing including the practice of proper seasoning, relevant ingredient usage, and flavor profiles, including how cooking affects food texture, color, aroma & flavor.

Prior Learning/Prerequisites:

Ideally each participant should have worked in a hotel or restaurant kitchen for a minimum of three years. FSS-101

Program Duration & Capacity:

16 sessions of 3 hours each for a total of 48 hours
Maximum capacity of 16 participants

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