Foundational Skills

• Identify safety hazards in the kitchen

• Complete ServSafe Food Handler’s Certification

• Understand/demonstrate various methods and units of measure for measuring ingredients

• Identify common kitchen tools used to measure

• Maintain OACES minimum attendance standards

• Participate in operation of the Hart Street Café

• Food hander’s cart

Nutrition & Menu Basics

• Identify the sources of major nutrients, i.e. carbohydrates, fats, proteins and vitamins

• Identify common food allergies and appropriate substitutions

• Describe the function and importance of the menu

• Identify various types of menus

Tools & Equipment

• Identify the basic tools and equipment used in the kitchen

• Demonstrate the proper use, cleaning, sanitizing and storage of common kitchen tools and equipment

• Identify common knives used in the kitchen and their parts

• Demonstrate safe use of knives

Recipe Basics & Cooking Principles

• Identify the major parts of a recipe

• Demonstrate the ability to read and interpret a recipe before preparation begins

• Describe moist heat and dry heat cooking methods and other applications that use these methods, i.e. blanching, deglazing, reducing, etc.

• Describe how to create different flavors in foods through cooking techniques and combination of ingredients

Food Preparation & Production

• Identify techniques and demonstrate ability to prepare breakfast foods

• Identify techniques and demonstrate ability to prepare salads, dressings and sandwiches

• Identify techniques and demonstrate ability to prepare stocks, soups and sauces

• Identify techniques and demonstrate ability to prepare various starches

• Identify techniques and demonstrate ability to prepare beef, pork, poultry and seafood

• Identify methods and demonstrate ability to prepare various pastry items

Food Handler Skills

• Complete ServSafe chapter reviews, study questions and quizzes for the following modules: – Food Safety is Important 

– Good Personal Hygiene 

– Controlling Time and Temperature- Preventing Cross-Contamination 

– Cleaning and Sanitizing 

– Job Specific Guidelines

Certifications/Instructional Outcomes

• ServSafe Food Handler

• ROUXBE – Online cooking school

• American Red Cross Adult & Infant CPR/First Aid, AED Machine

• Culinary – Level I

• Culinary – Level II

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