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Course Information
Family & Consumer Sciences
FC00050
Culinary Arts Practicum I
150.00
The students will gain practical lab experience in the area of soups, vegetables, salad dressings, and sandwiches, as well as breakfast preparation.
Carla Campbell
405-743-5468
ccamp@okcareertech
This course should be completed as one of, or the last of work experiences. in the sequence of courses for the applicable career major.
-Apply work ethic.
-Follow directions.
-Work well without supervision.
-Work cooperatively with others.
-Use time wisely.
-Demonstrate quality work.
-Demonstrate clear and thick soups.
-Demonstrate cutting of meats: sirloin, poultry, tenderloin, rib eye, lamb, and pork loin.
-Prepare vegetables by: boiling/steaming, saute'/pan-frying, braising, baking, broiling/grilling, and deep-frying.
-Prepare potatoes and rice.
-Prepare salad dressings.
-Prepare sandwiches.
-Prepare eggs, pancakes/waffles, French toast, and breakfast meats.
Lab sheets and preparation toward Food Production test by National Restaurant Association Educational Foundation.



Select Assessments from:

Hospitality:
Bakery Cook - CTTC

and

Hospitality:
Cold Food/Prep Cook - CTTC

and

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/
National Restaurant Association Educational Foundation

American
Culinary Foundation (Culinary Concepts)
Culinary Fundamentals, American Culinary Federation, 2006
No
Yes
Yes
No
Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Banquet Caterer