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Course Information
Family & Consumer Sciences
FC00161
Foundations in Culinary II
65.00
This course will build on the foundations from the first skills course and enhance the fundamentals by refining technique and developing additional skill. Students will become more familiar with the skills needed to become successful culinarians by studying vegetable cookery, fruit identification and use, starch cookery, salad dressings and application of each.
Carla Campbell
405-743-5468
ccamp@okcareertech.org
Foundations in Culinary I
-Identify and prepare fruits, vegetables, starches, legumes and grain products.
-Identify and prepare salads and salad dressings.
-Operate these skills in a production setting.
-Discuss the flow of goods in a foodservice operation.
-Describe the various formal and informal purchasing methods.
-Analyze market fluctuations and product cost.
-Discuss legal and ethical considerations of purchasing.
-Explain regulations for inspecting and grading of meats, poultry, seafood, eggs, dairy products, fruits, and vegetables.
-Outline yield grades and National Association of Meat Purveyors (NAMP) specifications for meats.
-Write a bid specification.
-Evaluate received goods to determine conformity with used specifications.
-Receive and store fresh frozen, refrigerated and staple goods.
-Explain proper receiving and storing of cleaning supplies and chemicals.
-Conduct yield and quality tests on canned, fresh, frozen and prepared food products.
-Conduct a yield and cost comparison test of pre-fabricated products and on-premises butchered products.
-Inventory food and non-food items on hand.
-Explain the procedures for rotation of stock and costing and evaluating, including FIFO and LIFO.
-Describe proper procedures of issuing product according to requisition.
-Describe current computerized systems for purchasing and inventory control.
Culinary Arts Access - ACF/NOCTI

http://www.nocti.org/
American Culinary Foundation (Culinary Concepts)
On Cooking: A Textbook of Culinary Fundamentals

COURSE MANUAL: Introduction to Culinary Arts

Introduction to Culinary Arts CIA 2007
No
Yes
Yes
No
Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Hospitality Assistant
Hospitality & Tourism Restaurant Food & Beverage Services Food Services