Student Objectives:
I. Identify and utilize basic kitchen utensils and equipment in a safe and productive manner.

2. Understand and apply sanitary rules and codes. Daily cleaning of all small utensils and heavy equipment, kitchen facilities, work stations, floors and refrigeration.

3. Use various knives and hand tools in a professional manner keeping them sharp and sanitary. Build confidence and speed by using tools on a daily basis.

4. Shape and cut vegetables in sticks, dices and ovals. Included are the preparation of classic vegetable dishes and traditional combinations of vegetables.

5. Prepare and utilize all basic stocks, sauces and a variety of common and national soups.

6. Identify and understand the method of preparation for various starch and farinaceous products such as: Rice, Pastas, Grains, Legumes, and a variety of cereals.

7. Understand and practice the theory and processes involved in the following cooking techniques:

1. ROASTING
2. SAUTÉ
3. PAN FRY
4. DEEP-FRY
5. BRAISING
6. SIMMERING

7. BLANCHING

8. STEWING

9. BROILING
10. GRILLING

11. POACHING

8. Recognize and utilize the various spices and herbs used in Continental, International, Ethnic, and American Regional styles of cooking.

9. Understand all aspects of proper vegetable cookery and its relationship to:
A. The four major color pigments.
B. The pigment reactions during processing and cooking.
C. Preserving the nutritive value of vegetables.

10. Utilization of basic culinary math necessary to understand recipe adjustments to increase or decrease quantity and batch production, food costing concepts including: Yields, portion pricing, cost analysis and selling price strategies.

11. Management skills and organization, ordering of food goods, receiving stores, kitchen organization and flow, are all topics covered in the lecture series and in daily operations of the kitchen.