Module Description & Objectives:
This module is designed to build on basic culinary arts skills and attributes necessary for entry-level kitchen employees. Students practice their food safety and knife skills. Emphasis is given to combination cooking (braising and stewing), dry cooking methods (baking) with a continued role of the wet cooking methods of steaming and boiling. These skills are taught and practiced through the exploration of the cuisines of Europe and the Middle East with particular accent on Classical French Cuisine and Palestinian cuisine.
Module Learning Outcomes:
Upon satisfactory completion of this module, a participant should have the ability to:
- Describe and identify the usage of major kitchen equipment and demonstrate appropriate equipment use
- Understand the history of classical French cuisine and its impact on modern cooking techniques and menus
- Understand the history of Middle Eastern cuisine with special emphasis on Palestinian menu items
- Demonstrate knife skills, food safety practices while practicing combination cooking methods of braising and stewing, dry cooking method of baking, and wet cooking method of steaming, and boiling, through menu production from the foods of Europe and the Middle East
- 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.
Ideally each participant should have worked in a hotel or restaurant kitchen for a minimum of three years.
Program Duration & Capacity:
16 sessions of 3 hours each for a total of 48 hours
Maximum capacity of 16 participants