Professional Cooking

FS-102 Characteristics of the Food Service Industry

This course discusses the major historical influences, restaurant history and evolution, major influential figures, current trends, career opportunities.

FS-103 Preparation

This course focuses on one the most important parts of a culinary program - having the necessary ingredients at hand and in the appropriate state before beginning a dish. This course covers the basic techniques necessary to prepare a full repertoire of stocks, soups, both classic and contemporary sauces, and main dishes.

FS-104 The Cooking Process

This course focuses on the type of heat transfers, cooking methods, and the effects heat has on various types of foods. Basic methods covered include both dry and moist heat methods.

FS-105 Cooking Science

This course focuses on the components of standardized recipes, how to analyze a recipe, important aspects of measurement and portion control, procedures for converting recipes.

FS-202 Stocks

This course describes common procedures used to prepare stock, ingredients used in making stock, and explains the function of a stock in making sauces and soups.

FS-203 Sauces

This course focuses on the procedures necessary to prepare a full repertoire of both classic and contemporary sauces. Their uses, and the reasons for using a sauce to finish a dish.

FS-204 Soups

This course discusses the classifications of soups, preparation methods, methods of thickening, holding, and serving.

FS-205 Meat, Fish, & Poultry Cookery

This courses begins with the basics of type, grade, and cuts of these main dish items. Discussions include: roasting, baking, broiling, frying, boiling, sauté, and braising. Recipes, seasoning, and serving are also covered.

FS-206 Vegetable, Rice, & Pasta Cookery

Discussion includes: achieving proper doneness in vegetables, rice and pasta, general rules and methods of cookery, seasoning, and serving.

FS-207 Breakfast Cookery

This course focuses on the special techniques necessary for breakfast cookery. Topics covered include eggs, hot cereal g, pancakes, crepes, waffles, and French toast, cooking, holding, portioning, and finishing for service.

FS-208 Pantry Cookery & Garde-manger

This course covers the various responsibilities of the garde-manger and charcuterie kitchen areas and the types of items they produce, the fundamental techniques to use in this production area.

FS-209 Vegetarian Cookery

This course focuses on the special techniques necessary for preparing vegetarian entrees and side dishes.

FS-301 Yeast Dough

This course compares different yeast products, discusses the steps of yeast dough production, mixing, fermentation, and baking.

FS-302 Quickbreads and Pies

This course discusses the characteristics and production methods of quickbreads and pies. Includes biscuits, muffins, loaf cakes, and doughnuts.

FS-303 Cookies

This course lists and describes cookie characteristics, discusses preparation fundamentals and basic decorating techniques.

FS-304 Cakes

This course covers cake mixing methods, cake preparation fundamentals, assembling and icing, and decorating techniques

FS-305 Custards & Creams

This course covers the preparation of custards, puddings, Bavarians, mousses, soufflés, and frozen desserts.

FS-199 Lab Series I

Laboratory practicum illustrating the topics covered in the first term classes

FS-299 Lab Series II

Laboratory practicum illustrating the topics covered in the second term classes

FS-399 Lab Series III

Laboratory practicum illustrating the topics covered in the third term classes

JP-100 Job Readiness

This course offers a study of goals, the importance of maintaining good relationships with fellow workers and supervisors, work habits, interviewing techniques, evaluating information, and the decision making process.

LS-100 Interpersonal Skills

This course offers a study of the basic rules of grammar and communications, writing, reading, decision making, basic math including fractions and percentages, the use of the calculator, life/work habits.

Elective courses (1 required)

WE-100 Externship

This course is an externship at a local restaurant or other food service operation which gives the student the opportunity to put into practice what they have learned in class and to learn additional cooking techniques. Weekly meetings at the school will be required.

SC-100 Specialized Cooking

This course offers a study of different types of specialized cooking. Included are gourmet cooking and ethnic cookery including Mexican and Chinese. Basic cake decorating will be introduced. Food costing, purchasing scheduling, and labor costs will be covered.

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