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Course Information
Family & Consumer Sciences
FC00110
Getting Ready to Cook
40.00
The student will learn the concept of mise en place, learn to work together as a team and present food in an attractive manner.
Carla Campbell
405-743-5468
ccamp@okcareertech.org
none
- Understand mise en place
- Organize your work
- Sequence and simplify work
- Set up a workstation
- Communicate effectively
- Receive and give criticism
- Use feedback effectively
- Maintain courteous and professional communications
- Present food
- Portion food
- Control temperature for effective presentation
- Use textures, colors and shapes for effective presentation
Completion of Learning Activity Packets and various other instructional materials.

Written tests, assignments and performance tests.

Select assessments from:
- Hospitality: Bakery Cook - CTTC
- Hospitality: Cold Food/Prep Cook - CTTC
- Hospitality: Hot Food Cook - CTTC
- Hospitality: Food Handler - Introductory - 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)
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 Culinary Assistant Entry Level