HCM 167 - Culinary Skills Development

Credits: 3
Lecture Hours: 0
Lab Hours: 6
Practicum Hours: 0
Work Experience: 0
Course Type: Voc/Tech

1. Demonstrate ease in knife techniques.
2. Use kitchen equipment.

2.  Evaluate how food production line is set up and run. 

1. Draw a set up for weekly menus.
2. Prepare checklists for preparation of weekly menu items.

3.  Critique techniques for Buffet set-up and servicing of quantity food products.

1. Select and place proper table needs.
2. Determine type and style of hot holding equipment. 
3. Produce food items needed for Buffet.
4. Perform duties of lead buffet communicator between guests and back of house.

4.  Assess sanitation and safety with food and equipment.

1. Use good food sanitation at all times.
2. Demonstrate caution when using equipment.

5.  Evaluate management skills.

1. Determine weekly buffet theme menus.
2. Determine static a la carte menu for line service.
3. Determine station production needs for line service.
4. Perform labor division for buffet food needs.
5. Organize recipes needed for line and buffet service.
6. Oversee food production of co-student.     

6.  Purchase foodstuffs

1. Extend recipes for areas of food production based on forecasted needs.
2. Compile recipes extensions to develop separate purchase orders for line and buffet.
3. Communicate with purchasing agent specific needs and choose acceptable products.
4. Obtain food products through approved purveyors.

7.  Perform inventory count and cost control methods.

1. Take a physical count of inventory.
2. Determine needs based on foods previously in production and forecasted business.
3. Develop food preparation methods to minimize food leftovers and waste.

8.  Perform speed and ease in food production.

1. Demonstrate the ability to prepare menu items in limited time.
2. Show the ability to work in an organized fashion.

9.  Evaluate intermediate level soups.

1. Prepare a soup of the day.
2. Understand the different ingredients used in soup making.

10.  Evaluate intermediate level sauces.

1. Determine the different sauces needed for daily production.
2. Prepare the sauces needed for daily production.

11.  Evaluate intermediate level entrees.

1. Produce all subassemblies needed for each entrée.
2. Prepare each entrée as needed when ordered.

12.  Evaluate intermediate level salads.

1. Produce all subassemblies needed for each salad.
2. Prepare each salad as needed when ordered.

13.  Evaluate intermediate level bakery products.

1. Demonstrate the ability to produce bakery items following a formula.
2. Present desserts for individual services.

14.  Evaluate intermediate level vegetables.

1. Produce all subassemblies needed for each vegetable.
2. Prepare each vegetable as needed when ordered.

15.  Store foods in proper place at completion of the day.

1. Demonstrate the ability to place item in safe and proper storage.
2. Label, date, and initial all stored items.