PGCM 100 Culinary Arts 1

Learning Outcomes

Upon successful completion of this course, the learner will be able to:

1. prepare basic stocks, soups and sauces;
2. classify coffee and tea products;
3. demonstrate teamwork and effective communication skills;
4. demonstrate workplace and food safety protocols;
5. demonstrate safe use of tools and equipment;
6. demonstrate trimming and portioning meat, poultry, and seafood;
7. convert, follow and adjust recipes;
8. explain basic terminology and nutrition;
9. demonstrate basic cooking and baking techniques; and
10. show receiving and storage procedures.
11. process and identify common vegetables and fruits;
12. prepare and identify basic potato, rice and pasta dishes;
13. prepare and identify basic meat, poultry and seafood dishes;
14. compose salads, salad dressings and sandwiches;
15. prepare basic eggs and breakfast items;
16. create basic pies, tarts and cookies;
17. compose fruit desserts and custards;
18. formulate basic quick and yeast breads;