CA 114 - International Food Production

Students integrate their culinary skills by creating foods with visual appeal and developing the art and science of plate presentation. Students have ample hands-on opportunities to explore their creativity and play with color and texture. In CA 114 International Food Production, students begin to analyze and differentiate the strategic placement of ingredients. Working alongside the faculty students learn to master the basics of building beautifully plated dishes for patrons at GRCC’s open-to-the-public Heritage Restaurant.

1. Outline the requirements for proper receiving and storage of both raw and prepared foods [demonstrated through quizzes]. [ACFEF Section 2 - Sanitation and Safety, (4)].
2. Identify tools, small and large equipment used in a professional kitchen and demonstrate proper handling of these items to include safety, sanitation, and storage [demonstrated through interviews]. [ACFEF Section 4 - Food Preparation, (1)].
3. 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 final practical exam]. [ACFEF Section 4 - Food Preparation, (2)].
4. 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 tournée [demonstrated through final practical exam]. [ACFEF Section 4 - Food Preparation, (2a)].
5. Demonstrate dicing and mincing an onion, garlic and shallots [demonstrated through observation/checklists]. [ACFEF Section 4 - Food Preparation, (2c)].
6. Identify, describe, and utilize herbs, spices, and seasonings by themselves and in a combination that exemplify national and international cooking medians [demonstrated through final practical exam. [ACFEF Section 4 - Food Preparation, (3)]
7. Prepare an example of a spice rub [demonstrate through final practical exam]. [ACFEF Section 4 - Food Preparation, (3a)].
8. Prepare an example of a dried and fresh spice blend [demonstrated through final practical exam]. [ACFEF Section 4 - Food Preparation, (3b)].
9. Utilize a spice blend or herb blend in a culinary preparation [demonstrated through final practical exam]. [ACFEF Section 4 - Food Preparation, (3c)].
10. Explain the factors that affect taste, how we perceive those tastes and what we can do to optimize a combination of seasonings and flavors when preparing and cooking food [demonstrated through exam]. [ACFEF Section 4 - Food Preparation, (4)].
11. 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)].
12. 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 quizzes]. [ACFEF Section 4 - Food Preparation, (6)].
13. 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 observation]. [ACFEF Section 4 - Food Preparation, (7)].
14. Moist heat methods to include steam, deep and shallow poach, simmer and boil [demonstrated through final practical exam]. [ACFEF Section 4 - Food Preparation, (7a)]
15. Dry heat methods to include deep fry, sauté, pan fry, grill, and roast [demonstrated by final practical exam]. [ACFEF Section 4 - Food Preparation, (7b)].
16. Using all moist, dry and combination cooking methods prepare proteins using chicken, beef, lamb, veal, fish and wild game [demonstrated through quizzes]. [ACFEF Section 4 - Food Preparation, (7d)].
17. Using all moist, dry and combination cooking methods prepare a variety of vegetables dishes [demonstrated through final practical exam]. [ACFEF Section 4 - Food Preparation, (7e)].
18. 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 [demonstrated through final practical exam]. [ACFEF Section 4 - Food Preparation, (8)].
19. Moist heat methods to include steam, deep and shallow poach, simmer and boil [demonstrated through final practical exam]. [ACFEF Section 4 - Food Preparation, (8a)].
20. Dry heat methods to include deep fry, sauté, pan fry, grill, and roast [demonstrated through observation]. [ACFEF Section 4 - Food Preparation, (8b)].
21. Define, and describe the process for making classical stocks, soups, and mother and compound sauces [demonstrated through quizzes].  [ACFEF Section 4 - Food Preparation, (9)].
22. Prepare a classical fish or shellfish stock [demonstrated through observation].  [ACFEF Section 4 - Food Preparation, (10b)].
23. Prepare a vegetable and or game stock [demonstrated through observation].  [ACFEF Section 4 - Food Preparation, (10c)].
24. Prepare a cream soup using a roux [demonstrated through observation].  [ACFEF Section 4 - Food Preparation, (10e)].
25. Prepare a puree soup [demonstrated through observation].  [ACFEF Section 4 - Food Preparation, (10f)].
26. Prepare a specialty soup [demonstrated through observation]. [ACFEF Section 4 - Food Preparation, (10g)].
27. Prepare one compound sauce from each mother sauce [demonstrated through observation].  [ACFEF Section 4 - Food Preparation, (10i)].
28. Utilize safety and sanitation practices when preparing, cooking and serving all food items in the professional kitchen [demonstrated through quizzes].  [ACFEF Section 4 - Food Preparation, (12)]
29. Demonstrate the proper process in cooling, storing, labeling and dating, and reheating food utilizing the proper sanitary procedures when working with all food items [demonstrated through quizzes].  [ACFEF Section 4 - Food Preparation, (13)].
30. Prepare a French and American style omelet, and an open-faced omelet (frittata) [demonstrated through observation].  [ACFEF Section 4 - Food Preparation, (14b)].
31. Demonstrate how to maximize food freshness, quality, safety and sanitation when serving hot foods and cold foods [demonstrated through final practical exam].  [ACFEF Section 4 - Food Preparation, (15)].
32. In the preparation of food items, demonstrate effective techniques in presenting food that maximizes the flavor and esthetic quality of the products used [demonstrated through final practical exam].  [ACFEF Section 4 - Food Preparation, (16)].
33. Identify the basic types of salads and their uses in the modern menu [demonstrated through observation].  [ACFEF Section 4 - Garde Manger, (5a)].
34. Define basic types of salad dressings and produce a variety of salad dressings including emulsified, dairy based, vinaigrette and coulis [demonstrated through lab reports]. [ACFEF Section 4 - Garde Manger, (5b)].
35. Produce mixed green, composed, entree, protein, starch and fruit salad [demonstrated through observation]. [ACFEF Section 4 - Garde Manger, (5c)].
36. Analyze and evaluate the quality of salads and dressings produced [demonstrated through observation. [ACFEF Section 4 - Garde Manger, (5d)].

1. Week One
   1. Introduction of Course Outline
   2. Kitchen Equipment Checklist
   3. Hair, Beard, Uniform Agreement
   4. Kitchen Orientation
   5. Stock and Sauce Review
   6. Vegetable Cutting Exercise
   7. Discuss Heritage Menu
   8. Dish Development covering Methods of Cooking
   9. Par Stock Inventory
   10. Kitchen Etiquette and Discipline
   11. Restaurant Sanitation
   12. Preparation and Presentation of all items on the Menu
2. Week Two
   1. Complete Recipe Booklets with Pictures for all Dishes
   2. Plate Presentation
   3. Line, Balance, and Layout
   4. Service Techniques/The pass
   5. Restaurant Service
      1. Student Scheduling
      2. Kitchen Sanitation 
      3. Food Inventory Procedures
      4. Introduction to Sauces and Demonstrations
      5. Duties of a Chef de Partie
      6. Opening an À la carte Restaurant
   6. Restaurant Food Production and Service
3. Week Three
   1. Recipe/Menu Development Project
   2. Menu Planning
   3. Development of a Countries Cuisine
   4. Restaurant Service
   5. Restaurant Food Production and Service
4. Week Four
   1. Recipe Development Project
   2. Development of a Countries Cuisine
   3. Line, Balance, and Layout Lecture
   4. Restaurant Food Production and Service
5. Week Five
   1. Line, Balance, and Layout Lecture
   2. Fish and Shellfish Plate Orientation/Cuts of Fish
   3. Recipe Development Project
   4. Recipe Development Project Due
   5. Restaurant Food Production and Service
6. Week Six
   1. Methods of Cooking
   2. Reusing Ingredients Available to Create New Innovative Dishes
   3. Advanced Sauce Work
   4. Advanced Skills Mastery Test
   5. Restaurant Food Production and Service
7. Week Seven
   1. Restaurant Food Production and Service
   2. Final Practical Exam
   3. Clean-up

• Lecture/Discussion: 15-35%
• Demonstration/Coaching: 20-30% 
• Group Work/Work Team: 10-20% 
• Video: 5-10%
• Recipe Research Projects: 5-15%

• Photo Release
• Attendance Policy
• Student Handbook
• Grooming Policy
• Safety Checklist
• Mandatory Testing and Exams