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Course Information
Family & Consumer Sciences
Breakfast Cookery
Students will be able to define and demonstrate the preparation of egg and dairy products. Students will also be able to define and demonstrate various breakfast dishes. The students will also identify and define various domestic and international cheeses.
Carla Campbell
- Define food service use of egg and dairy products.
- Define cooking techniques utilized in preparing egg and dairy products.
- Demonstrate proper handling and storage of egg and dairy products.
- Demonstrate preparation utilizing two cooking methods of eggs and dairy products.
Completion of Learning Activity Packets and various other instructional materials.

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

Select assessments from:

- Hospitality: Cold Food/Prep Cook - CTTC
- Hospitality: Hot Food Cook - CTTC

- Hospitality ProStart Certification

- Culinary Arts Access - ACF/NOCTI
National Restaurant Association Educational Foundation

American Culinary Foundation (Culinary Concepts)
On Cooking, Techniques of Culinary Fundamentals, 3rd edition, Labensky, Sarah R. and Hause, Alan M., Prentice-Hall Inc.
Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Sous Chef