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CULN1102 – Introduction to Foodservice Preparation pdf

Credits: 4 (4/0/0)
Description: This course covers terminology, equipment, basic food products and cooking techniques and kitchen safety.
Prerequisites: (None)
Corequisites: (None)
Competencies:
  1. Explain salads and salad dressings.
  2. Demonstrate standards of professionalism.
  3. Compute standard weights and measurements.
  4. Identify foodservice utensils and equipment.
  5. Explain basic cooking principles.
  6. Categorize herbs and spices and usage,
  7. Identify foodservice cooking terminology.
  8. Explain proper safety procedures and policies.
  9. Understand vegetables and cooking vegetables.
  10. Understand proper potato identification and cooking procedures.
  11. Understand proper pasta identification and cooking procedures.
  12. Understand grains/starches identification and cooking procedures.
  13. Describe mis en place.
MnTC goal areas: (N/A)

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