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Course Information
Family & Consumer Sciences
FC00149
Advanced Cookery
105.00
Students will define and demonstrate basic and advanced cooking methods, including but not limited to, various cooking methods of beef, lamb and game, veal, pork, seafood and poultry. Students will also utilize and prepare dishes for the cafeteria with the prior approval of the Instructor.
Carla Campbell
405-743-5468
ccamp@okcareertech.org
none
- Define the different food service cuts and use of beef, veal, lamb, game, pork, seafood, and poultry
- Define cooking techniques utilized in preparing beef, veal, lamb, game, pork, seafood, and poultry
- Demonstrate proper handling and storage of beef, veal, lamb, game, pork, seafood, and poultry
- Demonstrate beef preparation utilizing two cooking method.
- Demonstrate preparation utilizing one veal cut
- Demonstrate preparation of one cut of lamb
- Demonstrate pork preparation utilizing two cooking methods
- Define food service use of fish and shellfish
- Define techniques utilized in preparing seafood
- Demonstrate preparation of fish, crustacean and mollusk
Completion of Learning Activity Packets and various other instructional materials.

Written tests, assignments, lab activities and work study/employability evaluations.

American Culinary Federation

On Cooking, Techniques of Culinary Fundamentals, 3rd edition, Labensky, Sarah R. and Hause, Alan M., Prentice-Hall Inc.

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Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Sous Chef