MODULE II


Week 2

*          This module provides the student with information in the areas of cooking methods and techniques
            such as baking, vegetable coking, adjusting recipes and conversion tables.  These topics are 
            discussed and selected prprarations demonstrated.  The method of instruction includes lecture,
            demonstrations, hands-on experience, tasting and evaluations.
 

                                                                                          
                                                                                            Clock Hours                       
Clock Hours

Textbook and Testing                                                   Classroom                                Lab

Food Preparation Math                                                         {2.00                                      {1.00              
Soups and Stocks                                                        
Sauces and Gravies
Quickbread Preparation
Culinary Interview Techniques

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
 
Cooking Methods and Techniques                                {9.50                                       {9.00

Appetizers
Herbs, Spices, and Seasoning
Salads and Salad Dressings
Cheese
Vegetable
Potato
Pasta
Soups and Stocks
Sauces and Gravies
Plate Presentation and Table Service
Food Tasting and Critique
Hotel/Restaurant DOT CODE 313361014 is achievable

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Baking Methods and Techniques                                     {3.50                                    {5.00

Quickbread
Rolls, Breads, and Sweet Doughs
Pie Doughs and Filings
Cakes and Icings
Food Tasting and Critique


• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Videos

Braising and Stewing
Soups and Sauces
Meat, Poultry and Wine
Pastries and Desserts
                                                                                                15.00                                         15.00


                                          TOTAL CLOCK HOURS = 30.00

 7