707 COOKING ESSENTIALS
0.5 credit | Grades: 9101112
This course will provide the student with an overview of fundamental cooking methods and theories through lectures, discussions, and demonstration and production exercises. An emphasis will be placed on the selection of appropriate ingredients, food safety and sanitation, cutting skills, equipment and techniques.
Prerequisite(s): None
Grade Scale: Academic
Credit Hours: 0.5
Credit Type: VO
| Unit # | Unit Title | Duration of Days |
|---|---|---|
| 1 | Safety and Sanitation | 10 |
| 2 | Kitchen Tools | 1 |
| 3 | Lab Readiness | 5 |
| 4 | Cooking Methods | 2 |
| 5 | Baking Basics | 4 |
| 6 | Yeast Breads | 2 |
| 7 | Eggs | 6 |
| 8 | Dairy | 5 |
| 9 | Etiquette | 1 |
| 10 | Cookies | 3 |
| 11 | Soups and Stocks | 5 |
| 12 | Animal and Plant Proteins | 5 |
| 13 | Vegetables | 4 |
| 14 | Nutrition Basics | 2 |
| 15 | Current Events | 2 |