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Course Information
Family & Consumer Sciences
FC00051
Culinary Arts Practicum II
150.00
The students will gain practical lab experience preparing stocks and sauces, cooking meats, poultry, fish, shellfish, salads, hors d'oeuvres, and garnishes.
Carla Campbell
405-743-5468
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 stocks and sauces
-Demonstrate roasting, baking, broiling, grilling, pan-broiling, sauteing, pan-frying, simmering, and braising of meat.
-Demonstrate roasting, baking, broiling, grilling, pan-broiling, sauteing, pan-frying, , simmering, and braising of poultry
-Demonstrate baking, broiling, sauteing, pan-frying, deep-frying, poaching, and simmering of fish/shellfish
-Prepare salads
-Prepare canapes
One or more of the following measures will be used in addition to classroom assessments:

Food Production end of course test by the National Restaurant Association Educational Foundation

Select Assessments from:

Hospitality: Bakery Cook - CTTC
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/
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
Hospitality & Tourism Restaurant Food & Beverage Services Line Cook