COOK 100: Professional Cook 1 means a person who performs all phases of kitchen activities including the preparation and presentation of vegetables, soups, sauces, meat, fish and poultry, cold kitchen items; desserts, baking, pastry; basic menu planning/costing as well as knowledge of safety, sanitation and food storage, and who has a knowledge of human and customer relations. A Professional Cook 1 usually works in a supervised environment and performs basic cooking and food preparation tasks utilizing knife skills, correct terminology, and a variety of cooking methods. They must be able to follow recipes, weigh and measure food accurately, and have an understanding of the major techniques and principles used in cooking, baking, and other aspects of food preparation. At this level, a professional cook should have a solid foundation of culinary skill.
Prerequisites: Math & English 10
Corequisite: None
Crosslisted: None
Accessibility Services Notice
Students who would like an academic accommodation and who have a documented disability should contact Accessibility Services, if they have not already done so.Course Details| Total number of weeks | 28 |
|---|
| Total Credits | 14.00 |
|---|
| Total Hours | 420 |
|---|
Typical hours per week breakdown| Lecture | 6 |
|---|
| Other | 24 |
|---|
Learning Outcomes
Upon successful completion of this course, the learner will be able to:
- describe essential elements of trade knowledge.
- describe all relevant industry safety standards, practices, and procedures.
- describe all relevant industry sanitary standards.
- demonstrate a variety of basic production procedures.
- describe ordering and inventory practices.
- describe general concepts surrounding ingredients and nutrition.
- prepare stocks, soups, sauces, and thickening and binding agents.
- prepare and process vegetables and fruit in a variety of ways.
- prepare and process a variety of starches.
- cut, process, and cook meat, poultry, and seafood.
- prepare a variety of garde manger items.
- prepare a variety of egg dishes and breakfast items.
- describe the principles of baking.
- prepare a variety of baked goods and desserts.
- prepare and serve coffee, tea, and non-alcoholic beverages
Grading Table
| Percentage |
Letter Grade |
| 96-100 |
A+ |
| 91-95 |
A |
| 86-90 |
B+ |
| 81-85 |
B |
| 76-80 |
C+ |
| 71-75 |
C |
| 70 |
P |
| <70 |
F |
| |
DNW |
See the Academic Calendar for General Information including how to withdraw from course(s) and other regulations.
Disclaimer
Information contained in this course outline is correct at the time of publication. Content of the course is revised on an ongoing basis to ensure relevance to changing educational, employment and market needs. The instructor will endeavor to provide notice of changes to students as soon as possible. The instructor reserves the right to add or delete material from courses.