CA 105 - Culinary Arts Skill Development

1. Demonstrate acceptable procedures when preparing potentially hazardous foods to include time/temperature principles [demonstrated through quizzes]. [ACFEF Section 2 - Sanitation and Safety, (2)]
2. Demonstrate good personal hygiene and health habits in a laboratory setting to include hand washing [demonstrated through observations/checklists]. [ACFEF Section 2 - Sanitation and Safety, (3)]
3. Outline the requirements for proper receiving and storage of both raw and prepared foods [demonstrated through quizzes]. [ACFEF Section 2 - Sanitation and Safety, (4)]
4. Review Safety Data Sheets (SDS) and explain their requirements in handling hazardous materials. Discuss right-to-know laws [demonstrated through observation/checklists]. [ACFEF Section 2 - Sanitation and Safety, (8)]
5. Demonstrate appropriate emergency policies for kitchen injuries [demonstrated through observation/checklists]. [ACFEF Section 2 - Sanitation and Safety, (10)]
6. Describe appropriate types and use of fire extinguishers used in the food service area [demonstrated through observation/checklists]. [ACFEF Section 2 - Sanitation and Safety, (22)]
7. Perform basic math functions to include fractions and weights and measurements [demonstrated through quizzes]. [ACFEF Section 3 - Business and Math Skills, (1a)]
   1. Perform basic math functions to include fractions and weights and measurements [demonstrated through quizzes]. [ACFEF Section 3 - Business and Math Skills, (1b)]

8. Demonstrate proficiency in using knives and smallwares to achieve professional quality results when producing classical knife cuts used in various food preparation and cooking [demonstrated through practical exam]. [ACFEF Section 4 - Food Preparation, (2)]
   1. Demonstrate use of chef’s knife in preparing classical cuts to include julienne, batonnet, French fry, brunoise, small, medium and large dice, paysanne, rondelle, oblique, and tourne [demonstrated through practical exam]. [ACFEF Section 4 - Food Preparation, (2a)]
   2. Demonstrate zesting, and segmenting fruit [demonstrated through practical exam]. [ACFEF Section 4 - Food Preparation, (2b)]
   3. Demonstrate dicing and mincing an onion, garlic and shallots [demonstrated through final practical exam]. [ACFEF Section 4 - Food Preparation, (2c)]
   4. Demonstrate the use of a mandolin using various vegetables [demonstrated through observations/checklists]. [ACFEF Section 4 - Food Preparation, (2d)]

9. Identify, describe, and utilize herbs, spices, and seasonings by themselves and in a combination that exemplify national and international cooking medians [demonstrated through observation/checklists]. [ACFEF Section 4 - Food Preparation, (3)]
   1. Utilize a spice blend or herb blend in a culinary preparation [demonstrated through individual observations/checklists]. [ACFEF Section 4 - Food Preparation, (3c)]
   2. Assess students’ knowledge in herb and spice identification and usage [demonstrated through quizzes]. [ACFEF Section 4 - Food Preparation, (3d)]

10. Define mise en place and demonstrate a combination of organizational skills, preparedness, and timing when it comes to food preparation, cooking and serving [demonstrated through final practical exam]. [ACFEF Section 4 - Food Preparation, (5)]
    1. Assess these skills through a well-developed rubric [demonstrated through final practical exam]. [ACFEF Section 4 - Food Preparation, (5a)]
11. Define, and describe the process for all the cooking techniques used in moist, dry and combination cooking methods to include: steam, poach, simmer, boil, deep fry, sauté, pan-fry, grill, roast, poele, stew, and braise [demonstrated through final practical exam]. [ACFEF Section 4 - Food Preparation, (6)]
12. Prepare and cook a variety of proteins (including beef, chicken, pork, fish, game, lamb and veal), vegetables, legumes, grains, and starches using moist, dry and combination cooking methods [demonstrated through final practical exam]. [ACFEF Section 4 - Food Preparation, (7)]
    1. Moist heat methods to include steam, deep and shallow poach, simmer and boil [demonstrated through final practical exam]. [ACFEF Section 4 - Food Preparation, (7a)]
    2. Dry heat methods to include deep fry, sauté, pan fry, grill, and roast [demonstrated by final practical exam]. [ACFEF Section 4 - Food Preparation, (7b)]
    3. Combination cooking methods to include poêle, stew and braise [demonstrated through observations/checklists]. [ACFEF Section 4 - Food Preparation, (7c)]
    4. Using all moist, dry and combination cooking methods, prepare a variety of rice (pilaf method and risotto method), wild rice, jasmine, and sushi [demonstrated through final practical exam]. [ACFEF Section 4 - Food Preparation, (7e)]
    5. Using all moist, dry and combination cooking methods prepare a variety of potato dishes [demonstrated through final practical exam]. [ACFEF Section 4 - Food Preparation, (7f)]
    6. Using all moist, dry and combination cooking methods prepare a variety of vegetables dishes [demonstrated through final practical exam]. [ACFEF Section 4 - Food Preparation, (7g)]
13. Evaluate and analyze the preparation of a variety of proteins (including beef, chicken, pork, fish, game, lamb and veal), vegetables, legumes, grains, and starches using moist, dry and combination cooking methods [observation/checklists]. [ACFEF Section 4 - Food Preparation, (8)]
    1. Dry heat methods include deep fry, sauté, pan fry, grill, and roast [demonstrated through final practical exam]. [ACFEF Section 4 - Food Preparation, (8b)]
14. Define, and describe the process for making classical stocks, soups, and mother and compound sauces [demonstrated through quizzes]. [ACFEF Section 4 - Food Preparation, (9)]
    1. Prepare a classical white and dark chicken, beef/veal stock [demonstrated through observations/checklists]. [ACFEF Section 4 - Food Preparation, (10a)]
    2. Prepare a cream soup using a roux [demonstrated through observation/checklists]. [ACFEF Section 4 - Food Preparation, (10e)]
    3. Prepare each of the five mother sauces to include veloute, espagnole, béchamel, tomato, and butter sauce (to include Hollandaise and beurre blanc) [demonstrated through practical exam]. [ACFEF Section 4 - Food Preparation, (10h)]
15. Utilize well-defined rubrics, where applicable, in assessing the students’ required knowledge and skill competencies 1 through 14.3.
16. Utilize safety and sanitation practices when preparing, cooking and serving all food items in the professional kitchen [demonstrated through observations/checklists]. [ACFEF Section 4 - Food Preparation, (12)]

1. Week 1
   1. General Information/Orientation
   2. Professionalism/Sanitation and Safety/Uniforms
   3. Menu and Recipes/Tools and Equipment/Tour
   4. Knife Skills
2. Week 2
   1. Kitchen Math
   2. Knife Skills, Con’t
   3. Principles of Cooking
   4. Stocks and Sauces
   5. Thickening Agents
   6. Soups
3. Week 3
   1. Kitchen Math, Con’t
   2. Principles of Meat Cookery
   3. Meat Fabrication
   4. Knife Skills Assessment
   5. Rouxs and Sauces Assessment
4. Week 4
   1. Principles of Cookery, Con’t
   2. Principles of Meat Cookery, Con’t
   3. Vegetables
   4. Grains
5. Week 5
   1. Fish and Shellfish
   2. Potatoes
   3. Pasta
   4. Composing Plates Using Learned Techniques
6. Week 6
   1. Salads and Salad Dressings
   2. Breakfast Cookery
   3. Mini Practical
7. Week 7
   1. Fruit Fabrication
   2. Final Practicals
   3. Kitchen Cleaning

Demonstration/Coaching: 25-35%

Group Work/Work Team: 15-20% 

Oral Questioning: 10-15%

Practical Performance: 10-20%

Staff Training Projects: 5-10%
Mandatory Course Components:
Secchia Institute for Culinary Education Departmental Sign-Off Sheets:

• Applicable Health Forms
• Equipment Safety Checklist
• Photo Release
• Attendance Policy
• Grooming Policy
• Student Handbook

• Quizzes
• Observations/checklists
• Mini Practical Exams
• Final Practical Exam