CULN1118 – Fry and Broiler Lab pdf

Credits: 5 (0/5/0)
Description: This course covers the skills required of a cook working various positions in a commercial food service production line, focusing on the equipment and techniques used. Food product information is also included in this course.
Prerequisites: Instructor permission required
Corequisites: (None)
  1. Exhibit safety and sanitation standards.
  2. Demonstrate professionalism.
  3. Exhibit teamwork.
  4. Demonstrate proper tool and equipment operation.
  5. Demonstrate work station organization.
  6. Evaluate food temperatures.
  7. Evaluate equipment temperature ranges.
  8. Demonstrate food product rotation.
  9. Operate fryer, griddle and broiler.
  10. Evaluate cooked food products.
  11. Demonstrate portion control.
  12. Demonstrate receiving food orders.
  13. Demonstrate assembling food orders.
  14. Evaluate plate appearance.
  15. Demonstrate communication skills.
  16. Demonstrate customer relations.
  17. Demonstrate conflict and complaint resolution.
MnTC goal areas: (N/A)

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