This hands-on course builds on the techniques and principles presented in Culinary Protégé 001.Students will have the opportunity to apply introductory level culinary techniques as a component of a Pro Chef Techniques culinary program. Classical knife skills contemporary cooking skills and French classical cuisine terminologies are built upon in this hands-on course. Identification and proper use of commercial equipment and understanding of measurement, formulas, and recipe adherence conclude a solid foundation for furthering basic culinary competencies.
Foundations include stocks, lead sauces, soups, vegetables, grains, and egg cookery, efficient speed and accuracy. As with the entire Pro Chef Techniques curriculum, desired sanitation, professionalism, and respect for the craft continue to enhance the student’s educational experience.
PREREQUISITES: PCT-0003-2024
- Course Number: PCT-0004-2024
- Chef Instructor: JOHN O.Y.KANADU CEC, CCE, CGMC. MBA
- Course Length: 2-28 days
- Lab Contact Hours: 80
- Total Credit Hours: 8
- TEXT BOOKS
- 1st edition Professional Cooking
- Wayne Gisslen , 7th Edition
- OTHER MATERIALS
- Students must be in complete uniform
- Textbook/Class Binder
- Note-taking materials, such as pen and paper
- Other materials as suggested by the instructor
- Knife Kit
Curriculum
- 10 Sections
- 44 Lessons
- 28 Days
- Week 1: Set Up Stations And Perform Classical Knife Cuts6
- 1.1Day 1: Introduction to kitchen station setup.
- 1.2Day 1: Basic safety and hygiene principles.
- 1.3Day 1: Introduction to knife types and basic cuts.
- 1.4Day 2: Advanced station setup and organization techniques.
- 1.5Day 2: Detailed practice of classical knife cuts.
- 1.6Day 2: Application of cuts in actual cooking scenarios.
- Week 2: Produce Basic Stocks, Mother Sauces, Soups And Salads6
- Week 3: Calculate Basic Ratios and Yields for Recipes Prepared in Class4
- Week 4: Demonstrate Classic Cuisines in Vegetable, Starch, Pasta, and Egg Cookery4
- Week 5: Identify Basic Kitchen Equipment, Tools, and Small Wares4
- Week 6: Demonstrate Classic Cuisines as They Apply to Poultry, Meat, and Fish4
- Week 7: Describe the Structure and Use of Recipes and Recipe Conversions(Calculate/Costing)4
- Week 8: Develop Organizational Skills for the Industry (Mastering Mise en Place)4
- Week 9: Understanding of Kitchen Terminology, Etiquette, Sanitation, and Safety4
- Week 10: Elements of Taste, Flavor, Sensory Evaluation, and Plating Techniques4
