What you will learn?
- Setting up stations and performing classical knife cuts
- Produce basic stocks, lead sauces, soups and salads
- Demonstrate the proper preparation of cold sauces, and dressings
- Preparing derivatives (small) sauces of classical contemporary cuisine
- Demonstrate the classic techniques as they are applied to vegetable, starch, pasta and egg cookery
- Demonstrate an understanding of proper kitchen terminology, etiquette, sanitation and safety in a professional setting
- Demonstrate purchasing, receiving, storage and shelf-life of items (FIFO) presented during the course
Description:
This hands-on course builds on the techniques and principles presented in PCT Culinary Foundations Protégé Program. Students will have the opportunity to apply intermediate level culinary techniques as a component of a Pro Chef Techniques. Classical knife cuts and French classical cuisine terminology is built upon in this hands-on course. Proper and safe use of commercial equipment. Understanding of measurement, formulas, and recipe devotion to finish a solid foundation for furthering these intermediate competencies. The hands-on activities in the program include stocks, sauces, soups, vegetables, grains, and egg cookery, speed and efficient performance. The entirety of the Pro Chef Techniques curriculum aspires to sanitation, professionalism, and respect for the craft to continue to improve the student participant’s experience.
Course Essentials
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Prerequisites:
Protégé Tool -
Course Number:
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Co-requisites:
Servesafe
