CULN1106 – Culinary Foundations Lab A pdf

Credits: 6 (0/6/0)
Description: This course covers the hands-on application and practice of the basic skills required to prepare a variety of salads, cold sauces, cold sandwiches, breads and rolls, and dessert and pastry items commonly used in food service operations.
Prerequisites: (None)
Corequisites: (None)
Competencies:
  1. Demonstrate professionalism.
  2. Demonstrate proper sanitation and safety standards.
  3. Demonstrate proper equipment and tool operation.
  4. Perform proper food product storage.
  5. Prepare main-course salads.
  6. Prepare separate-course and accompaniment salads.
  7. Prepare appetizer salads and dips.
  8. Perform proper arrangement and presentation of salads.
  9. Differentiate the basic parts of a salad.
  10. Prepare sandwiches and sandwich spreads.
  11. Prepare temporary and permanent emulsion salad dressings.
  12. Prepare a variety of pies and pastries.
  13. Prepare a variety of cookies and bars.
  14. Prepare a variety of cakes, tortes and icings.
  15. Prepare a variety of yeast and chemically leavened breads and rolls.
  16. Prepare creams, custards and puddings.
  17. Perform proper dessert plating and sauce painting.
  18. Follow proper recipe procedures and conversions.
  19. Evaluate completed food product(s) prior to cafe service.
MnTC goal areas: (N/A)

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