Commercial Food Preparation

Transcription

1 Western Technical College Commercial Food Preparation Course Outcome Summary Course Information Description Career Cluster Instructional Level Total Credits 5.00 Total Hours Quantity cookery standards and methods under practical conditions will be the focus of this course. The use and care of equipment and sanitation standards required in the food service industry will also be included. The students will rotate through the various kitchen stations as skills are accomplished. Hospitality and Tourism Technical Diploma Courses Types of Instruction Instruction Type Lecture Lab Credits/Hours 1 CR / 36 HR 4 CR / 144 HR Course History Purpose/Goals Increase the skills and independence of the Food Production Specialist students in the many aspects of quantity cooking. Target Population Second semester Food Production Specialist students Pre/Corequisites Prerequisite Prerequisite Prerequisite Sanitation, Safety, Hygiene Principles of Quantity Food Preparation Industrial Feeding Textbooks No textbook required. Course Outcome Summary - Page 1 of 9

2 Learner Supplies Chef Coat - $25. Vendor: Campus Shop. Required. White shirt (short sleeve with button down collar) - $ Vendor: To be discussed in class. Required. Black Pants - $ Vendor: To be discussed in class. Required. Name Pin - $5.00. Vendor: To be discussed in class. Required. Culinary Kit - $186. Vendor: Campus Shop. Required. Two potholders - $5. Vendor: Campus Shop. Required. Black baseball cap with Western s Logo - $25. Vendor: Campus Shop. Required. White apron - $7. Vendor: Campus Shop. Required. Black shoes with non-slip soles (no tennis) - $ Vendor: To be discussed in class. Required. Core Abilities 1. Apply mathematical concepts. 2. Demonstrate ability to think critically. 3. Demonstrate ability to value self and work ethically with others in a diverse population. 4. Make decisions that incorporate the importance of sustainability. 5. Transfer social and natural science theories into practical applications. 6. Use effective communication skills. Program Outcomes 1. Identify the elements of a quality food product. 2. Produce a standardized recipe. 3. Employ safety and sanitation practices in the work setting. 4. Demonstrate efficient production techniques. 5. Summarize food production costs. 6. Demonstrate professional work habits consistent with food industry standards. Course Outcome Summary - Page 2 of 9

3 Course Competencies 1. Demonstrate sound hygiene and grooming practices. Domain Affective Level Internalizing - Performance will be satisfactory when: 1.1. learner wears prescribed uniform in all labs learner uses hair restraints in all labs learner arrives in clean and pressed uniform learner demonstrates good personal hygiene. 1.a. Use good laundry practices to keep uniforms clean and stain free. 1.b. Wear clean uniform everyday for class. 1.c. Use hair restraint to cover majority of hair. 1.d. Demonstrate good hygiene practices by bathing and washing hair daily. 1.e. Use deodorant/antiperspirant to avoid strong body odor. 1.f. Display clean shaven face or keep facial hair neatly trimmed 1.g. Associate the connection between personal hygiene and prevention of foodborne illness. 2. Demonstrate correct sanitation procedures to kitchen work area. Domain Cognitive Level Application - Performance will be satisfactory when: 2.1. learner applies sanitation and safety standard operating procedures when working in a lab/production setting. 2.a. Wash hands at appropriate times. 2.b. Integrate handwashing into a daily routine. 2.c. Apply the time and temperature rules when heating and cooling foods. 2.d. Use refrigeration to hold foods that are waiting to be prepped and foods that are waiting to be cooked. 2.e. Clean and sanitize all work areas before, during and after working in them. 2.f. Use "tasting" spoon to taste test food products. 2.g. Explain the different methods of safely cooling hot foods down. 3. Demonstrate safe and sanitary use of large and small equipment in the production kitchen. Domain Cognitive Level Application - Performance will be satisfactory when: 3.1. learner demonstrates the ability to safely operate, clean and sanitize all large and small equipment. 3.a. Incorporate use of equipment in all recipes where possible. 3.b. Apply assembling and disassembly knowledge each time equipment is used. 3.c. Demonstrate safe use of all equipment. 3.d. Apply all safety precautions for each piece of equipment. 3.e. Use all safety features when working with equipment. 3.f. Demonstrate cleaning and sanitizing techniques after each use of equipment. 4. Demonstrate teamwork and work ethics in the production kitchen. Domain Affective Level Internalizing - Performance will be satisfactory when: Course Outcome Summary - Page 3 of 9

4 4.1. learner shows an ability to follow all classroom rules and procedures learner demonstrates a respectful attitude towards people, product and equipment. 4.a. Call the instructor at least 1 hour before lab starts if ill. 4.b. Demonstrate responsibility by being on time, in uniform and ready to work 5 minutes before lab starts. 4.c. Demonstrate teamwork and sharing by voluntarily assisting others in lab when needed. 4.d. Apply "dovetailing" process when working with recipes. 4.e. Demonstrate how to operate and clean equipment in a safe and respectful manner. 4.f. Prepare food using methods to avoid costly waste. 4.g. Demonstrate responsibility of keeping productively busy after each task is completed. 4.h. Demonstrate a respectful attitude towards classmates, instructors and staff when working in a lab. 4.i. Show pride in products and work accomplished. 5. Demonstrate correct use of standardized recipes. Domain Cognitive Level Application - Performance will be satisfactory when: 5.1. learner successfully produces a standardized recipe as per guidelines listed in class discussion. 5.a. Visualize the final outcome of standardized recipe. 5.b. Organize misen place and workstation to effectively produce a standardized recipe. 5.c. Demonstrate correct production techniques used in the production of standardized recipes. 5.d. Measure ingredients of a standardized recipe accurately. 5.e. Define terms commonly used in a standardized recipe. 5.f. Adjust the taste of the final product to meet customer preference. 5.g. Interpret a standardized recipe. 5.h. List the parts and importance of a standardized recipe. 5.i. Develop an appreciation for using standardized recipes. 5.j. Identify errors in the construction of a standardized recipe. 5.k. Check the accuracy of standardized recipe in taste, yield and eye appeal. 6. Use correct pre-prepping techniques to help speed final steps of the cooking process. Domain Cognitive Level Application - Performance will be satisfactory when: 6.1. learner pre-prepares, prepares, stores and labels all recipe items correctly and safely. 6.a. Select recipe items to be pre-prepped. 6.b. Decide if a recipe item can be safely stored or refrigerated until needed. 6.c. Prepare a list of recipe items to be prepped. 6.d. Pre-prep selected recipe items according to recipe directions. 6.e. Store prepped items in appropriate storage containers and areas. 6.f. Apply label to container to identify contents and date of stored food item. 6.g. Determine which items can be stored together in the same container. 7. Use written work schedule to determine when recipe processes need to be completed to meet deadlines. Domain Cognitive Level Application - Performance will be satisfactory when: 7.1. learner meets production deadline using an accurately created schedule. 7.a. Categorize the different processes of a recipe. Course Outcome Summary - Page 4 of 9

5 7.b. 7.c. 7.d. 7.e. 7.f. Determine the order in which each work process will be accomplished. Write a detailed work schedule to use in production/lab setting. Use work schedule to prepare recipe item. Use dovetailing to make best use of time. Meet production deadline. 8. Produce cold sandwiches that meet the established standards for taste, texture, temperature and appearance. Domain Cognitive Level Application - Performance will be satisfactory when: 8.1. learner produces quality sandwiches on time following production, sanitation and safety standards as established in class. 8.a. Apply the basic production techniques for making sandwiches. 8.b. Produce sandwich fillings using a standardized recipe. 8.c. Portion meats and fillings for sandwiches using appropriate measuring equipment. 8.d. Produce sandwiches using assembly line technique. 8.e. Use appropriate wrapping techniques to preserve the freshness of the sandwich. 8.f. Refrigerate sandwiches and filling immediately after completion. 8.g. Display sandwich in reach-in cooler for customer service. 8.h. Demonstrate sound safety and sanitation procedures when making sandwiches. 8.i. Produce assigned number and type of sandwich as listed on the production schedule. 8.j. Meet production deadlines. 8.k. Follow all sanitation and safety protocol. 8.l. Correct problems as they arise. 8.m. Set up workstation for maximum efficiency. 8.n. Select appropriate large production equipment. 8.o. Analyze quality of cold sandwiches using guidelines established in class. 9. Produce entree products that meet the established standards for taste, texture and appearance. Domain Cognitive Level Application - Performance will be satisfactory when: 9.1. learner produces quality entrees on time following all production, sanitation and safety standards as established in class. 9.a. Apply the basic techniques and terms associated with entree production. 9.b. Prepare casserole and meat entrees following standardized recipe directions. 9.c. Select correct pan for products as directed on recipe and/or steamtable diagram. 9.d. Complete product on time. 9.e. Use "batch cooking" method when producing large volume of product. 9.f. Develop a strategy for checking product for flavor and consistency. 9.g. Follow all time and temperature guidelines when producing entrees. 9.h. Produce the assigned number of entrees as specified on the production sheet. 9.i. Analyze quality of entrees using guidelines established in class. 9.j. Correct problems as they arise. 9.k. Select appropriate large production equipment. 9.l. Set workstations for maximum efficiency. 9.m. Follow all sanitation and safety protocol. 10. Produce dessert products that meet the established standards for taste, texture, temperature and appearance. Domain Cognitive Level Application Course Outcome Summary - Page 5 of 9

6 - Performance will be satisfactory when: learner produces quality desserts on time following all production, sanitation and safety standards as established in class. 10.a. Produce assigned number of desserts according to production sheets. 10.b. Apply appropriate techniques as required in the preparation of pies, cakes, bars, puddings, tortes, etc. 10.c. Decorate desserts with an appropriate garnish. 10.d. Portion desserts as directed. 10.e. Plate desserts as directed. 10.f. Meet production deadlines. 10.g. Prepare desserts following the standardized recipe provided. 10.h. Use prescribed tests for doneness for the different desserts. 10.i. Cool cooked/baked desserts using appropriate techniques. 10.j. Follow all sanitation and safety protocol. 10.k. Select an appropriate garnish for a specific dessert. 10.l. Evaluate dessert for acceptability following guidelines established in class. 10.m. Correct problems as they arise. 10.n. Set up workstation for maximum efficiency. 10.o. Select appropriate large production equipment. 11. Produce salads and salad bar times that meet established standards for taste, texture, temperature and appearance. Domain Cognitive Level Application - Performance will be satisfactory when: learner produces quality salads and salad bar items on time following all production, sanitation and safety standards as established in class. 11.a. Apply the basic techniques used in salad making. 11.b. Prepare salads following a standardized recipe. 11.c. Demonstrate how to check the consistency and flavor of salad products. 11.d. Correct recipe errors as they arise. 11.e. Use acceptable methods to chill salad products to desired temperature. 11.f. Analyze quality of salads using guidelines established in class. 11.g. Meet production deadlines. 11.h. Set up salad bar according to diagram. 11.i. Develop a plan to keep the salad bar filled and clean during service. 11.j. Follow all sanitation and safety protocol. 11.k. Set up workstation for maximum efficiency. 11.l. Select appropriate large production equipment. 12. Produce yeast bread products that meet the established standards for taste, texture, and appearance. Domain Cognitive Level Application - Performance will be satisfactory when: learner produces quality yeast bread products on time following all production, sanitation and safety standards established in class. 12.a. Predict the leavening process in yeast doughs. 12.b. Prepare yeast dough using the sponge method. 12.c. Judge the amount of bread flour needed by the feel and appearance of the dough. 12.d. Knead dough until "elastic" and there has been enough gluten development. 12.e. Test proofing of dough by using the "finger" test. Course Outcome Summary - Page 6 of 9

7 12.f. 12.g. 12.h. 12.i. 12.j. 12.k. 12.l. 12.m. 12.n. 12.o. 12.p. 12.q. Use dutchess cutter to portion correct weight of dinner and sweet rolls. Shape dough according to recipe directions. Use a variety of shapes for dinner rolls. Produce the assigned amount of dough and the individual products according to the production sheet. Proof dinner rolls for the day. Follow all sanitation and safety protocol. Bake dinner rolls for the day. Analyze quality of yeast bread products using guidelines established in class. Meet all production deadlines. Correct problems as they arise. Set up workstation for maximum efficiency. Select appropriate large production equipment. 13. Produce soups, sauces and gravies that meet established standards for taste, texture, temperature and appearance. Domain Cognitive Level Application - Performance will be satisfactory when: learner produces quality soups, sauces and gravies on time following all production, sanitation and safety standards as established in class. 13.a. Apply basic techniques and terms used for making soups, sauces and gravies. 13.b. Prepare soups, sauces and gravies following standardized recipe. 13.c. Demonstrate how to use a roux to thicken soup, gravies and sauces. 13.d. Test each product for flavor and consistency. 13.e. Meet product deadline. 13.f. Follow all time and temperature standards. 13.g. Select appropriate serving pan as listed on steamtable diagram. 13.h. Analyze quality of products using guidelines established in class. 13.i. Select appropriate large production equipment. 13.j. Set up workstation for maximum efficiency. 13.k. Produce assigned amount of soup, gravy or sauce according to production sheet specifications. 13.l. Correct problems as they arise. 14. Produce cooked vegetables that meet the established standards for taste, texture, temperature and appearance. Domain Cognitive Level Application - Performance will be satisfactory when: learner produces quality cooked vegetables on time following all production, sanitation and safety standards as established in class. 14.a. Produce steamed vegetables that meet the taste, texture, temperature and appearance criteria. 14.b. Produce packaged mashed potatoes that meet the taste, texture, temperature and appearance criteria. 14.c. Predict results of overcooked vegetables. 14.d. Apply the steaming time chart information for each type of vegetable prepared. 14.e. Differentiate the cooking time of two different vegetables so both will be done at the same time. 14.f. Analyze quality of cooked vegetables using guidelines established in class. 14.g. Correct problems as they arise. 14.h. Select appropriate large production equipment. 14.i. Set up workstation for maximum efficiency. 14.j. Follow all sanitation and safety guidelines. 14.k. Meet production deadline. 14.l. Produce correct amount as listed on production sheet. 14.m. Select appropriate serving pan as listed on steamtable diagram. Course Outcome Summary - Page 7 of 9

8 15. Produce lunch grill items that meet established standards for taste, texture, temperature and appearance. Domain Cognitive Level Application - Performance will be satisfactory when: learner successfully produces quality lunch grill products on time following all production, sanitation and safety standards as established in class. 15.a. Follow all guidelines for hygiene and grooming. 15.b. Apply basic techniques and terms used for making lunch grill items. 15.c. Assemble condiments and place in refrigerated compartments. 15.d. Assemble utensils used for grilling and deep frying. 15.e. Set up workstation for maximum efficiency. 15.f. Stock freezer with grill and frying products. 15.g. Prepare grill and fryer for use. 15.h. Design a schedule for keeping fresh grill items ready for the customer. 15.i. Follow all time and temperature standards. 15.j. Follow all sanitation and safety protocol. 15.k. Clean grill and fryer using prescribed methods. 15.l. Demonstrate good customer service techniques. 15.m. Analyze quality of products using guidelines established in class. 16. Serve on the cafeteria line using established standards for portioning, sanitation and safety as well as customer service. Domain Cognitive Level Application - Performance will be satisfactory when: learner successfully complete cafeteria line service using guidelines established in class. 16.a. Follows all guidelines for grooming and hygiene. 16.b. Apply basic techniques and terms used for cafeteria line service. 16.c. Assemble utensils and equipment needed for successful line service. 16.d. Organize workstation for maximum efficiency. 16.e. Turn on and prepare steamtable for use. 16.f. Stock workstation with dishes and carry outs. 16.g. Prepare condiments used with the days entrees and soup. 16.h. Prepare informational signs for entrees, desserts and soup. 16.i. Set up steamtable with food using steamtable chart. 16.j. Place additional pans of food in hot box using FIFO system. 16.k. Follow all time and temperature standards. 16.l. Use portion control to serve food. 16.m. Demonstrate good customer service techniques. 16.n. Tear down and clean steamtable. 16.o. Store leftover food appropriately. 16.p. Follow all sanitation and safety protocol. 17. Work as a cafeteria cashier using guidelines established in the classroom. Domain Cognitive Level Application - Performance will be satisfactory when: learner successfully fulfills cashier duties. Course Outcome Summary - Page 8 of 9

9 17.a. 17.b. 17.c. 17.d. 17.e. 17.f. 17.g. Follow all guidelines for grooming and hygiene. Use the cash register under the supervision of the cashier. Demonstrate good customer service techniques. Inventory paper products, condiments and beverages for restocking purposes. Pull needed items from storeroom and coolers for restocking. Develop a plan to keep the beverage area, grab-n-go, condiment tables and tray lines clean and orderly. Follow all sanitation and safety protocol. 18. Apply timing, organization and production skills to acquire a 1st cook certificate. Domain Cognitive Level Application - Performance will be satisfactory when: learner successfully completes a 2-day test for 1st cook. 18.a. Prepare entrees for two consecutive days that will consist of 1 casserole and 1 meat product depending on the menu established by the cafeteria manager. 18.b. Prepare the soup for the day as listed on the menu established by the cafeteria manager. 18.c. Plan work and time schedule. 18.d. Prep food item ahead of actual cooking time. 18.e. Dovetail tasks. 18.f. Clean area as work is accomplished. 18.g. Batch cook products. 18.h. Analyze end product for quality with the aid of the instructor or kitchen manager. 18.i. Follow all safety and sanitation practices. 18.j. Meet all set deadlines. 19. Apply timing, organization and production skills to acquire a 1st baker certificate. Domain Cognitive Level Application - Performance will be satisfactory when: learner successfully complete a 2-day test for 1st baker. 19.a. Work in bakery 2 consecutive days and one early morning to observe and learn how to bake and fry rolls. 19.b. Make the dough. 19.c. Shape the required rolls. 19.d. Proof rolls. 19.e. Bake off or fry sweet rolls. 19.f. Frost and garnish sweet rolls. 19.g. Make a dessert. 19.h. Plan a work and time schedule. 19.i. Prep food items ahead of time. 19.j. Dovetail tasks. 19.k. Clean as work is accomplished. 19.l. Analyze end product for quality with the assistance of the instructor or kitchen manager. 19.m. Follow all sanitation and safety procedures. 19.n. Meet all set guidelines. Course Outcome Summary - Page 9 of 9