CES 1020 - Intermediate Culinary Techniques

Clock Hours: 80

Delivery Mode
on-ground

Prerequisites: CES 1010

Industry Certifications ServSafe Food Handler

Course Description:
This course will provide the student with a cursory understanding of some of the more intermediate culinary theories and techniques. The primary goal of this class is to acquire the basic culinary skills needed for success in a career as a food service professional. Skills practiced will include basic kitchen safety and sanitation, knife skills, meat and seafood identification and fabrication, dry heat cooking methods, moist heat cooking methods and combination cooking methods. The course also provides an overview of types and anatomy of poultry, meat and seafood, vegetables and fruits, pastas, legumes, and rice, and a review of the various cooking methods used in professional kitchens.

Student Learning Outcomes:

The student will enhance their knife techniques and precision.
The student will identify and prepare various meats and seafood dishes.
The student will demonstrate a mastery of dry heat, moist heat, and combination cooking methods.
The student will demonstrate a Comprehensive knowledge of different types and anatomy of meat, poultry, seafood, fruits and vegetables.
The student will master cooking various pastas, legumes, and rice dishes.