Course

Objective:

Learning Outcomes:

• Demonstrate competency of scaling, measuring, weighing ingredients with a portion scale.
• Evaluate the components and functions of a standardized recipe.
• Convert recipes using a yield formula to increase and decrease quantities.
• Cost a recipe giving the overall cost, individual cost and menu sales price.
• Calculate food cost to determine selling price using the factor method and/or percentage method.
• Determine the amounts of product needed in a baking and pastry recipe using the baker’s percentage method.
• Determine a butcher yield percentage to track cooking and carving loss, and determine the new yield and cost per lb.
• Determine beverage costs and percentages.
• Determine labor costs and percentages to include employee meals, benefits, fixed and variable labor hours.
• Define controllable or variable expenses and discuss how prime costs can contribute to the overall variable costs.
• Define and describe a profit/loss statement and assess how it used to determine profitability in a foodservice operation.
• Prepare a yearly budget to include food, beverage, and labor, controllable and fixed costs while determining profit.
• Perform costing calculations utilizing current technology.
• Identify marketing techniques to increase sales and profitability of restaurant operations.
• Identify basic menu principles when determining layout and design.
• Describe the various types of menu available and explain when and how they are to be used.
• Discuss the rationale for a seasonal menu and analyze how it may affect the overall menu costs, food quality and availability.
• Create menu descriptions following established truth-in-menu guidelines.
• Apply principles of nutrition when developing recipes and menu choices to include labeling laws that address allergies and raw food.
• Determine food, labor cost and equipment utilization when determining menu item placement, flow of the operation, and successful manageability of the foodservice operation.
• Determine menu prices using the percentage or factor methods in order to determine industry standard food costs.
• Discuss menu-planning resources to include internet, professional sources, vendors, and foodservice associations.
• Explain the importance of product mix, and check average and their impact on profit contribution.
• Develop a menu layout for a foodservice operation to include an example of a cyclical, a la carte, prix-fixe, or table d’hôte, or buffet.
• Discuss the advancement of cooking techniques commonly found in today’s kitchen (immersion circulation, molecular).
• Discuss modern sauces and how they relate to the classics.
• Discuss the trends and fads commonly seen throughout the food service industry and how they relate to food preparation.
• Discuss a master production schedule for large operations and how it relates to individual production lists.
• Define the importance of the historical chefs in the industry and their contribution.
• Define and describe the process for making classical stocks, soups, mother and compound sauces.
• Evaluate and analyze a variety of proteins (including beef, chicken, pork, fish, game, lamb, and veal), vegetables, legumes, grains, and starches using moist, dry and combination cooking methods.
• Moist heat methods to include steam, deep and shallow poach, simmer and boil.
• Dry heat methods to include deep fry, sauté, pan fry, grill, and roast.
• Combination cooking methods to include poéle stew and braise.
• Evaluate and analyze the preparation of classical stocks, soups, mother and compound sauces.
• Discuss the impacts of sustainability efforts in the food service industry and how they affect food production including staffing, morale, retention and growth of the industry.
• Identify tools, equipment and products typically used in garde manger with emphasis on proper food handling, including safety, sanitation, and storage.
• Discuss the principles and philosophies of the garde manager kitchen.
• Explain the design principles and layout of a modern buffet, incorporating sanitation and off-premise catering challenges when feeding quantity foods.
• Evaluate a variety of cold sauces and flavoring techniques utilized in the cold food kitchen.
• Define basic types of salad dressings and produce a variety of salad dressings including emulsified, dairy based, vinaigrette and coulis.
• Explain the history and defining characteristics of the sandwich, as well as the most popular modern variations.
• Explain the history and defining characteristics of a hors d’ oeuvre, canapé, and appetizer, as well as give examples of each.
• Describe the techniques used in maintaining quality of ingredients and preparation methods used to ensure freshness when producing a sandwich.
• Explain the history and technical importance of curing, brining, pickling, and smoking in preserving foods to maintain flavor, quality, and sanitation.
• Describe, identify, and evaluate the various categories of cheeses and include several types and names of cheese associated with each category.
• Define baking terminology and explain how to apply them.
• Identify tools, small and large equipment used in a commercial bakeshop and demonstrate proper handling of these items to include safety, sanitation, and storage.
• Identify baking ingredients and explain their function in the formulation of baking and pastry recipes.
• Demonstrate math skills that apply to baking to include, scaling, measuring and baker’s percentage.
• Describe the process of bread production with natural and chemical leavening agent to include the mixing methods.
• Define and describe the various types of pies and tarts and explain the process of making different types of pie crusts to include the mixing methods.
• Describe the variety of cookie types and the mixing methods utilized to produce them.
• Describe the variety of cake types and the mixing methods utilized to produce them.
• Describe the variety of icings and toppings available in and covering carious cakes.
• Describe the various types of custards, creams and sauces available in the bakeshop.
• Define and describe pastry items to include pate choux, meringue, phyllo, and batters (pancake, waffle, fritters, and crepes) and explain the method of preparing these items.
• Define and describe the process of production for laminated doughs and the varieties of products that utilize this method of production.
• Discuss recipe modification to create nutritionally beneficial alternatives to baked goods and desserts.
• Describe what Plant-Based is in the kitchen.
• Practice advanced recipe development with plant-based cuisine.
• Prepare plant-based proteins, such as tofu, tempeh and seitan and non-dairy substitutions.
• Practice principles of flavor balancing, building, layering and seasoning.
• Prepare non-dairy alternatives to milks, creams and cheeses.
• Apply plant-based sauces from around the world.
• Identify the basics of fermentation method.
• Perform basic math functions to include fractions, weights and measurements.

General Topics: