WILLIAM S. HART ROP

COURSE OUTLINE

Course Title: ROP Advanced Culinary Arts
CBEDS Title: Food and Beverage Production and Preparation / Date Revised: 8/10
Total Course Hours: 90 Hours
CBEDS# 4421
Job Title(s): Chef, Sous Chef, Prep Cook, Line Cook
Prerequisites: Completion of ROP Culinary Arts, ServSafe Certification (Recommended)
Course Description:
Take the first step to your career as a chef in a fine restaurant and hotel. Learn knife skills, cooking techniques and food service procedures from the chef instructor. Complete the ServSafe Sanitation Program exam recommended by the California Restaurant Association.
CLASS ROOM HOURS / LAB HOURS / COURSE OUTLINE
Upon completion of this course, the student will be able to perform the competencies stated below.
2.5 / 1.0 INTRODUCTION TO ADVANCED CULINARY ARTS
·  Demonstrate an awareness of course objectives and competencies
·  Demonstrate an understanding of course requirements and student expectations
·  Demonstrate an awareness of the industry standards and career opportunities
2.5 / 2.0  CAREERS IN THE INDUSTRY
·  List personal qualifications
·  Discuss types of food and service facilities
·  Identify career entry opportunities
·  Examine advanced training opportunities
·  Visit next level training
8 / 2 / 3.0  SANITATION
·  Demonstrate an understanding of basic & advanced rules in handling and serving food
·  Read sanitation codes and discuss isolation techniques
·  Discuss food contamination and food poisoning
·  Practice dishwashing and pot washing procedures
·  Discuss personal hygiene
·  Demonstrate an awareness of pests and vermin and explain the use of insecticides and aerosols
8 / 2 / 4.0  SAFETY
·  Demonstrate an understanding of safety rules and regulations
·  Identify the conditions that contribute to accidents
·  List the safety procedures involved in food preparation
·  Learn to prevent slips and falls
3.5 / 3.5 / 5.0  KNIVES
1.  Identification of kinds of knives and their uses
Knife types (Boning knife, Cleaver, Clam/oyster knives, French knife, Mandoline, Paring knife, Serrated/Bread knife, Serrated cake knife, Slicer, Utility knife, Vegetable peeler, Melon baller, Zester)
Knife parts (Tip, Cutting edge, Spine, Heel, Bolster, Tang, Handle, Rivets)
2.  Using knives and sharpening tools
i.  Safety rules
ii.  Proper gripping/handling
iii.  Washing and storing
iv.  Whetstone
v.  Steel
LAB
1.  Standard Cuts and Cutting
1.  Motor skills
1.  Control of knife
2.  Speed
3.  Precision
2.  Standard and classic cuts
1.  allumette
2.  batonnet
3.  brunoise
4.  chiffonade
5.  chop
6.  diagnonals
7.  dicing
8.  frite
9.  gaufrette
10.  julienne
11.  large dice
12.  lozenges
13.  medium dice
14.  mincing
15.  oblique
16.  paysanne
17.  rondelles
18.  small dice
19.  tourner
20.  wedge
3.  Dimensions of cuts
4.  Basic preparation and cutting procedures
5.  Organizational skills to promote rapid production
3 / 2 / 6.0  EQUIPMENT FOR FOOD PREPARATION, BAKING AND SERVICE
·  Explain the types and functions of equipment
·  Demonstrate procedures for use and maintenance
·  Identify utensils for specific tasks
·  List guidelines for storage and equipment storage
3 / 2 / 7.0  ADVANCED TERMINOLOGY
·  Recognize and understand advanced menu terms
·  Recognize and understand advanced cooking terms
·  Recognize and understand advanced baking and pastry terms
·  Be familiar with French terms commonly used in cooking procedures
1 / 1 / 8.0  CULINARY MATH
·  Use metric and standard weights and measurements
·  Demonstrate an understanding of food portioning and scaling of ingredients
·  Practice converting recipes
7 / 3 / 9.0 ADVANCED FOOD SERVICE PROCEDURES
·  Exhibit the ability to prepare for restaurant
·  Prepare for catering events
·  Demonstrate an understanding of dining room service and coffee shop service
·  Exhibit the ability to create displays
3 / 7 / 10.0  ADVANCED FOOD PREPARATION
·  Explain how to achieve quality standards
·  Identify products and determine quality of products
·  Recognize beverage types, salads, salad dressings, sandwiches, eggs, vegetables ( and roasts
·  Demonstrate an understanding of how to grill, sauté and deep fat fry foods
·  Identify convenience foods
·  Demonstrate how to prepare soups and sauces
5 / 2 / 11.0  PROCEDURES FOR RECEIVING AND STORAGE OF FOODS
·  Explain the receiving process
·  Demonstrate an understanding of food storage and supplies
·  Examine orders for quality and quantity
5 / 12.0  COSTING AND PRICING
·  Determine food costs
·  Explain the food purchasing process
·  Identify areas of waste
·  Determine labor costs
·  Cater events/offer products to sell during school activities
2 / 13.0  MENU ANALYSIS
·  Plan a balanced menu
·  Demonstrate how to use leftovers
·  Calculate selling totals
2 / 14.0  FEDERAL AND STATE LAWS GIVERNING THE FOODS INDUSTRY
·  Discuss child labor laws and the Fair Labor Standards Act
·  Explain employee related laws concerning wages, overtime, breaks and holidays
·  Identify equipment prohibitions
·  Demonstrate an understanding of the Truth-in-Menu Law and liability
2 / 15.0  EMPLOYMENT LITERACY
·  Identify available positions in the industry through the use of the newspaper or the Internet
·  Complete an application form correctly
·  Prepare a written resume
·  Participate in a simulated employment interview
·  Prepare a portfolio
2 / 16.0  PERSONAL SKILLS RELATED TO EMPLOYMENT
·  Demonstrate promptness, attend class regularly, and follow absence notification procedures
·  Develop and maintain acceptable working relations
·  Demonstrate the ability to manage time wisely
·  Demonstrate a positive and cooperative attitude
·  Demonstrate values of honesty and integrity
·  Demonstrate respect for others
·  Dress in a professional manner according to industry standards
·  Demonstrate appropriate personal hygiene/grooming and dress
·  Demonstrate responsibility by exerting a high level of effort and working toward a goal
·  Managing/Handling a difficult guest
2 / 17.0  INTERPERSONAL SKILLS AND GROUP DYNAMICS
·  Demonstrate the ability to work as a member of a team
·  Identify proper procedures for handling harassment
·  Demonstrate leadership skills by working independently, making appropriate decisions, working well with others, and accepting constructive criticism
·  Demonstrate the ability to accept and work with individuals from various cultures
·  During final work w/class and begin class like you would in a restaurant
2 / 18.0  THINKING AND PROBLEM SOLVING SKILLS
·  Utilize problem solving techniques
·  Understand logical reasoning
·  Demonstrate creative thinking
·  Discuss decision making
·  Demonstrate the ability to interpret information correctly
2 / 19.0  COMMUNICATION SKILLS
·  Demonstrate effective verbal and written skills
·  Read technical journals and write technical reports using appropriate terminology
·  Listen attentively, follow directions, and relay directions to others
·  Demonstrate ability to research and retrieve information
65.5 / 24.5 /

ADDITIONAL COURSE INFORMATION

Career Pathway: Hospitality, Tourism & Recreation
Academic Credits: One semester class – 5 credits