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
Curriculum
- 7 Sections
- 28 Lessons
- 7 Weeks
- Week 1: Set up stations and perform classical knife cuts4
- Week 2: Produce basic stocks, lead sauces, soups and salads4
- Week 3: Demonstrate the proper preparation of cold sauces, and dressingsWelcome to our exploration of cold sauces and dressings! In this module, we will delve deep into the techniques of crafting these essential culinary accompaniments, enhancing the flavors of countless dishes.4
- Week 4: Prepare derivatives (small) sauces of classical contemporary cuisineWelcome to the exploration of derivative sauces! This module focuses on transforming the five mother sauces into a variety of smaller, specialized sauces that form an integral part of classical and contemporary cuisine.4
- Week 5: Demonstrate the classic techniques as they are applied to vegetable, starch, pasta and egg cookeryWelcome to the exploration of classic culinary techniques! This module is dedicated to mastering the fundamental methods of cooking vegetables, starches, pasta, and eggs, essential components in diverse culinary traditions.4
- Week 6: Demonstrate an understanding of proper kitchen terminology, etiquette, sanitation and safety in a professional settingWelcome to a crucial aspect of culinary professionalism! This module covers the essentials of kitchen language, behavior, and the critical practices of sanitation and safety in a professional culinary environment.4
- Week 7: Demonstrate purchasing, receiving, storage and shelf-life of items (FIFO) presented during the courseWelcome to your guide on culinary purchasing. A successful kitchen's heart lies in its ability to effectively manage purchasing. Here, we focus on the art of sourcing high-quality ingredients while balancing cost and maintaining reliable supplier relationships.4
