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Course Information
Family & Consumer Sciences
FC00121
Cooking Methods
70.00
The student will learn the two methods of cooking: dry and moist.
Carla Campbell
405-743-5468
ccamp@okcareertech.org
none
- Understand how dry heat affects food
- Identify and use a variety of dry heat methods
- Identify ways to determine if a food is done cooking
- Understand how moist heat affects foods
- Identify and use a variety of moist heat and combination cooking methods
- Identify ways to determine if a food is done cooking
Completion of Learning Activity Packets and various other instructional materials.

Written tests, assignments and performance tests.

Select assessments from:

- Hospitality: Cold Food/Prep Cook - CTTC
- Hospitality: Hot Food Cook - CTTC
http://www.okcareertech.org/testing/Skills_Standards/Hospitality_Career_Cluster.htm
- Hospitality ProStart Certification
http://www.nraef.org/prostart
- Culinary Arts Access - ACF/NOCTI
http://www.nocti.org/
Restaurant and Hotel and Lodging industries

National Restaurant Association Educational Foundation

American Culinary Foundation (Culinary Concepts)
Introduction to Culinary Arts, Prentice Hall, 2007, Culinary Institute of America

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Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Culinarian
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Arts
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Assistant Entry Level