Culinary Basics and the Production Kitchen (October 25,- November 14, 2010)

Course Description and Rationale:
This course is the first in a series of courses in which students learn in a full-production kitchen laboratory that provides meals for external customers. Instruction will focus on the basics of knife skills, cooking methods, soups and sauces, batch cooking skills, sanitation, station organization, recipe reading and menu planning. While these fundamental skills can be applied to all food service operations, additional focus will be on the organization of food production in a contract food service operation and an introduction to customer service. Students will rotate among stations, each with assigned objectives and assignments.

For my own thoughts about, or projects that I have done in this class please look look under the “Culinary Basics and the Production Kitchen” category.

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