Course Outline
Fall 2009 Foods for Better Health Food Safety and Sanitation Culinary Techniques Principles of Baking and Desserts Ten Kitchen Essentials Menu Planning Lab Final:
Planning and Implementing a Holiday Appetizer Party
Course Outline
Spring 2010 Culinary Nutrition Techniques Examining Sauces Asian, Italian, Latin American Cuisine Grilling and Broiling Garde Manger or Cold Food Preparation and Enhancing
Food Preparation
Lab Final: Salad/Vinaigrette Demonstrations
Foods for Better Health
What Should You Eat?
Healthy Eating Pyramid
Functional Foods
Healthy Meal Planning
Nutrition in the News
Food Safety and Sanitation
Safe and Sanitary Procedures in All Food Handling
Maintaining Standards
Food Borne Illness
Sanitary Procedure for Cleaning and Storing Tools and Equipment
Ten Kitchen EssentialsTechniques will be taught throughout the year
Breading Browning/Searing Dicing an Onion Folding Pan Sauce Pie Crust Roux Segmenting Citrus Tempering Vinaigrette
Menu Planning
Menu Planning
Menu Design
Menu Nutrition / Cost
Lab Final: Planning and
Implementing a Holiday Appetizer Party
Culinary Nutrition
Healthy Flavoring Techniques
Culinary Nutrition Basics
Preserving Nutrients During Cooking
Identification and Preparation of Vegetables, Whole Grains, and Fruit.
Examining Sauces
Purpose of Sauces
Grand Sauces are often considered the five grand sauces Demi-glace (Brown
Sauce) Velouté (White Sauce
made with Stock) Béchamel (White Sauce
made with cream) Tomato sauce Hollandaise
Grilling and Broiling
Selection of Ingredients
Preparing the equipment
Grilling and Broiling Techniques
Determining Doneness
Recipes