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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