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Course Information
Family & Consumer Sciences
Introduction to Egg Cookery
This course will examine egg biology and chemistry through cooking. Students will learn to poach, soft-boil, hard-boil, scramble, and make omelettes, in addition to understanding the role of eggs in products like soufflés and custards. Careful examination of the structure, storage, nutritional value, chemistry in cooking, deterioration and grades of eggs will be a focus.
Chef Marc Dunham
Francis Tuttle
Basic Kitchen Skills/Safety & Sanitation
Identify a variety of eggs, sizes, and grades.
Define the proper storage conditions and shelf life of eggs.
List and define the parts of an egg.
List the functions of different parts of the egg related to cooking.
Prepare eggs in a variety of methods including scrambled, poached, fried, hard-boiled, soft-boiled, omelettes, soufflés, and custards.
American Culinary Federation secondary and post-secondary accreditation, rubric style evaluation for daily cooking production, written tests, practical cooking tests.
Hotels, restaurants, casinos, hospitals, country clubs, spas, cruise liners, schools and universities, correctional facilities, food manufacturing, and food distribution.
Calculator, pens, pencils, student resource center with computers and library, knife kit.

Gisslen, Wayne (2010). Professional Cooking, 7th Edition. John Wiley and Sons, Inc. New York.
Gisslen, Wayne (2009). Professional Baking, 5th Edition. John Wiley and Sons, Inc. New York.
Culinary Institute of America (2008). Garde Manger, 3rd Edition. John Wiley and Sons, Inc. New York.
McGee, Harold (2004). On Food and Cooking, 2nd Edition. Scribner, New York

Software: CulinarE-Companion Recipe Management, Cheftec, Microsoft office, Blackboard

Major A/V support: Laptops, personal computers, demonstration cameras and screens.
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