CA 121 - Kitchen Lab

Credits: 4
LAB hours per week: 8
This course is designed to introduce students to foodservice production. Knowledge will be gained in the organizational tactics of ordering and receiving product and physical inventory control through to the execution of producing and packaging various food items for retail sales. Emphasis will be placed on product and recipe knowledge and understanding. Students are encouraged to apply the skills and knowledge they have acquired in previous courses and will learn in this and subsequent courses toward standards in present day foodservice industry production. They will practice basic culinary principles plus safety and sanitation procedures.
Course Outcomes:

Apply cooking techniques used in a fast-paced, production kitchen.
Employ knife cuts and knife safety to industry standards.
Use professional kitchen culinary terminology.
Prepare items for breakfast and lunch menus.
Prepare a variety of salads and salad dressings, sandwiches, soups, cold case items, and baked goods.
Produce basic sauces.
Produce basic sauces.
Practice mis-en-place in quantity food production.
Use ServSafe, operation, cleaning, and maintenance methods for safety and equipment use in a commercial kitchen.
Apply teamwork, time management, and decision making skills required in a production environment.
Identify produce, dry goods, meat, seafood and dairy products.
Maintain kitchen and storeroom sanitation and appearance.
Organize the various storage areas of the kitchen.
Maintain PAR (Periodic Automatic Replacement) levels in all stations.
Manage the order and receiving of goods.

Course Topics:

Knife skills
Time management
Food safety
Menu assessment
Recipe scaling/ production
Dry & moist heat cooking methods
Soup & sandwich preparation
Baking principles
Recipe development
FIFO Inventory management
Par levels
Identification of dry goods, meats, seafood, produce & dairy products
Daily requisitions