APPENDIX E: PROGRAM OUTLINE

Transcription

1 APPENDIX E: PROGRAM OUTLINE Certificate Year 1 COOK 100T - (Food Lab, Orientation & Portfolio) Orientation Program was changed to include the new food lab as the orientation kitchen. Program went from 6 x 8 week sections to 7 x 7 week sections. The lower cafeteria focused on healthy made to order items. Food Lab was built to deliver small quantity cooking without production pressure. The course covered knife skills, safety and sanitation along with basic cooking skills in stocks, soups and sauces; meat, poultry and seafood cookery; vegetables and starch cookery; salads and dressings. Orientation 2005 to present 2005 saw the culinary program reduced from weeks. This reduction has resulted in the food lab orientation course being shortened to 3 weeks from 7. Cooking skills are integrated into the safety/sanitation curriculum. Emphasis is on working safe, clean and organized; understanding moist versus dry heat methods; understanding seasoning versus flavoring; the taste buds salt, sweet, sour, bitter, umame. All students make stocks, simmer meat; blanch and shock vegetables; grill, sauté, dice and julienne items. WHMIS is also delivered as mandatory training. COOK 102T - (Breakfast - Theory & Practical) Breakfast Students rotate through 5 breakfast stations over 4 weeks Eggs Toast Practice egg cookery French omelet, frittata, fried eggs, poached eggs, scrambled, boiled As well as French toast pancakes waffles & accompaniments Flat top Sous Chef Breakfast potatoes (hash browns) breakfast meats bacon sausage hams etc. Order taking, supervision, and breakfast inventory control, special creation

2 Caller Quality control, plate garnishing, breakfast fruit, calling orders and controlling the brigade. After breakfast service each student will receive Demo and practical in an aspect of meat cutting. Cutting of primal cuts of beef, pork lamb, or veal Processing poultry Trussing, supreme, ballotine, galantine etc. Processing fish Round and flat fish Theory Breakfast Eggs-Composition, freshness, Alternate forms, storage, grading, Uses and properties. Egg cooking methods, boiled, poached, fried/ basted, scrambled, omelettes, frittatas, shirred Continental Breakfast (fruit, Breakfast pastry and bread, cold cereal, hot cereal_ Breakfast meats- bacon, ham, back bacon, sausage, steak, smoked fish Breakfast potatoes Pancakes, waffles French toast, Quiche, soufflés Seafood Freshness, Storage, processed forms, cuts, Inspection and grading Flat fish/ round fish Fat fish lean fish Shell fish -crustaceans (Mollusks-univalves, bi-valves, cephalopods) Red List, pacific Seafood Poultry Chicken, classes, storage, Sanitation/ salmonella, Grading, cuts Meat Cutting Beef- Primal cut, cutting points, sub primal, secondary cuts. Identification. Inspection, grading, aging, vacuum pack, variety meats, tough and tender meat composition

3 COOK 104T - (Garde-Manger, Starch, and Vegetable Cookery - Theory & Practical) The garde manger (GM) course runs from 7:30am 1:30pm Monday to Friday. It is situated in the program between Breakfast & Meat Cutting and Hot Meats (meat poultry seafood cookery; stocks, soups, sauces; dining room lunch service) Students rotate through 4 stations in the course. Starches, Vegetables, Salad Bar, Made to order sandwiches. The learning outcomes set out by the ITA for this level is outlined below. We cover all these things within the 4 weeks that they are in the course. Each day 3 starch items are made, 3 vegetable items, a full salad bar and full service sandwich bar are operated Learning outcomes PC 1 Focus on fresh, some frozen and canned vegetables and fruit Potatoes steam, blanch/shock, boil, bake, roast, deep fry, panfry, puree and mash, sauté Grains, pasta and farinaceous products boiling, pilaf and risotto methods Salads and dressings ingredients, simple and emulsified dressings; vegetable, bound and warmed salads, BBDG, buffet salads Sandwiches hot, cold, closed, open, tea, multidecker, wraps COOK 106T - (Pastries and Desserts - Theory & Practical) COOK 106T (level one / PC 1) Food lab - pastry: week 1 day 1 Prepare yeast bread (straight dough method) french bread Prepare quickbread (biscuit method) - scones Prepare flaky pie dough (cut in fat method) Show CIA custard and vanilla sauce video get from library day before Prepare two custards: pastry cream and crème anglaise Demo caramelization of sugar, having students drop sugar onto sprayed plate various stages of colour for tasting Food lab - pastry: week 1 day 2 Prepare choux paste Prepare baked fruit pie Prepare gelatin thickened creams: diplomat and Bavarian, used previously made custards; stress folding and mixing techniques Demonstrate piping techniques by filling choux paste with diplomat and portion cups with Bavarian Dip choux in ganache or coating choc if time, needs MEP for this Wrap, label, and price finished choux and Bavarian Food lab - pastry: week 2 day 1 Prepare tart dough (two students to make one recipe, and share the next day)

4 Prepare cream pie with crumb base Prepare sweet dough for cinnamon buns Highlight methods used: creaming method, pastry cream, rich yeast dough Food lab - pastry: week 2 day 2 Start proofing cinnimon buns, glaze and decorate after PowerPoint of fruit desserts and cream (Basic Desserts G 2) Demonstrate fruit desserts using prepared filling: crisp and cobbler Roll tart dough (for cooked juice pie) in tin shell, and let rest. Roll top. Roll extra tart dough into flan shell for custard pie Demonstrate custard pie Make blueberry pie Prepare banana bread use 6 cake tins Demonstrate muffins Demonstrate cheese straw sheet Food lab - pastry: week 3 day 1 Cookies PowerPoint Prepare various cookie recipes: rolled, icebox, drop, piped, modified, etc Reserve some ice box for checkerboard as well as rolling up shape and bake other cookies wafer cookie: tuile. Show how to make various shapes Food lab - pastry: week 3 day 2 finish icebox cookie/checkerboard roll sugar cookie piping practice with practice icing break (10:00) demo garnishes brick, filo, choux, tuile, caramelized sugar strands custards and cream theory and PowerPoint (Basic Dessert G 2) yeast breads theory and PowerPoint COOK 108T - (Soups, Sauces, Meat, Poultry and Seafood Cookery - Theory & Practical) Meat, Poultry and Seafood Cookery Stock Soup Sauces PC1 theory and practical PC1 students prepare large amounts (30-60 portions of each daily item) in a batch or banquet style service STOCKS, SOUPS AND SAUCES Stocks

5 Identify types of stocks and their uses Select ingredients for stocks Describe the principles of stock making Prepare white stocks Prepare brown stocks Describe stocks used in world cuisines Thickening and Binding Agents Describe types and properties of thickening and binding agents Select the correct thickening and binding agents Prepare thickening and binding agents Soups Sauces Describe the basic types of soups Identify and select ingredients for soups Prepare clear soups Prepare cream soups Prepare purée soups Describe the principles and methods of sauce making Describe leading types of sauces Select appropriate uses for types of sauces Prepare white sauces Prepare blonde sauces Prepare brown sauces Prepare purée sauces Prepare emulsion sauces Cook Meats Describe the basic principles of meat cooking Describe basic cooking methods for meat Identify suitable cuts of meat for various cooking methods Prepare meats for cooking Identify correct doneness of cooked meats Bake and roast meats Sauté and stir-fry meats Broil and grill meats Deep-fry and pan-fry meats Braise and stew meats (brown stews) Cook Poultry Describe basic principles of poultry cooking Describe basic cooking methods for poultry

6 Cook Fish Identify suitable cuts of poultry for various cooking methods Prepare chicken and turkey for cooking Identify correct doneness of cooked chicken and turkey Bake and roast chicken and turkey Sauté and stir-fry chicken and turkey Broil and grill chicken and turkey Deep-fry and pan-fry chicken and turkey Poach and simmer chicken and turkey Braise and stew chicken and turkey Describe basic principles of fish cooking Identify basic cooking methods for fish Identify suitable cuts of fish for various cooking methods Prepare round and flat fish for cooking Identify correct doneness of cooked fish Bake and roast fish Sauté and stir-fry fish Broil and grill fish Deep-fry and pan-fry fish Steam and poach fish Cook Shellfish Describe basic principles of shellfish cooking Describe basic cooking methods for shellfish Identify suitable types of shellfish for various cooking methods Prepare shellfish for cooking Identify correct doneness of cooked shellfish Bake and roast shellfish Sauté and stir-fry shellfish Broil and grill shellfish Deep-fry and pan-fry shellfish Steam and poach shellfish COOK 110T - (Meat Cutting & Diet and Nutrition -Theory & Practical) Cut process pork lamb veal Identification primal sub- primal secondary cuts, handling, storage, grading quality, age,size, aging Poultry specialty poultry Seafood specialty seafood

7 Vegetarian- Vegetarian Diets, Health benefits, characteristics of vegetarian diets, dietary concerns, protein formation, vegetarian ingredients, vegetarian expectations, vegetarian culture, ethnic influences, vegan dessert ingredients. COOK 112T - (A la Carte - Principles of Line Cooking - Theory & Practical) The Learner will be required to Perform the below listed Written and Practical competencies while in the A la Carte class 110T. The students will be preparing a wide variety of a la carte items for the cafeteria with a focus on speed efficiency and organizational skills in a line cooking environment within industry norms. This class is scheduled Tuesday through Friday from 1-8pm. Marking Scheme There will be 4 written tests/assignments with a combined percentage of 25% of the total mark for Cook 112T. The Practical competencies will contribute 75% to the overall mark. Course Learning Objectives Block A Recognize, name, and use tools and equipment in a food production system Work using basic safety and sanitation practices in a food production system Define the purposes of the cooking process Use standard recipes and standardize recipes Calculate and use yield standards to determine order and preparation quantities for a specified amount of finished products Use basic cooking methods for popular vegetables, starches, and cuts of poultry & meat Safety Standards Describe workplace hazards (WHMIS) (prerequisite) Describe general safety practices Describe basic first aid procedures Describe basic fire safety procedures and regulations Describe Worksafe BC regulations in the workplace Sanitary Standards Describe food safety procedures (Food Safe Level 1 prerequisite) Describe the principles of Hazard Analysis-Critical Control Points (HACCP) Describe general food handling and storage procedures Describe the causes and prevention of food borne illnesses Describe the procedures to maintain workplace sanitation and personal hygiene Production Procedures Demonstrate the correct use of the Metric and Imperial measuring systems Convert, calculate and adjust recipe yields Menu Planning

8 Block B Block C Block D: Block E Block F Identify menu styles and formats Correctly utilize common menu terminology Describe a balanced menu Ordering and Inventory Describe receiving procedures Identify storage temperatures and procedures Describe the principles of reducing waste, re-using Identify correct waste management procedures, and recycling materials STOCKS, SOUPS AND SAUCES Make stocks, soups and the basic (mother) sauces from standard recipes Describe stocks used in world cuisines as well as prepare white and brown stocks Thickening and Binding Agents Prepare thickening and binding agents Soups Prepare clear, pureé and cream soups Sauces Select appropriate uses for types of sauces Prepare emulsion sauces as well as brown, white and blonde sauces Cut and process common vegetables Apply basic vegetable finishing procedures Starches Select, Process and cook a wide variety of Potatoes, Pastas and Grains, Meats Cut and Process Meats(portion cutting) Trim and portion cut beef, pork, lamb, and veal Prepare meats for cooking Demonstrate all cooking methods for meat cookery(fry, Grill, Sauté, Roast, Stew, Braise, Simmer) Poultry Cook Poultry Identify correct doneness of cooked chicken and turkey Prepare poultry with a variety of cooking methods(grill, Sauteé, Poach, Stew, Pan fry, Braise and Stew )

9 Block G Block H Block K Fish: Cook Fish Prepare round and flat fish for cooking Identify correct doneness of cooked fish Prepare fish by deep frying, poaching, pan frying, grilling, steaming, sauteéing Cook Shellfish Prepare shellfish for cooking Identify correct doneness of cooked shellfish Demonstrate appropriate cooking methods for shellfish Dressings, Condiments and Accompaniments Prepare salad dressings Prepare salad dressings Prepare simple salads Dining Room Service/Customer Service/Contact Beverages Describe types of non alcoholic beverages Identify ingredients used in the preparation of non alcoholic beverages Describe the brewing procedures for coffee and tea products Prepare non alcoholic beverages Serve non alcoholic beverages COOK 113T - (Soups, Sauces, Meat, Poultry, and Seafood Cookery & Plating - Theory & Practical) Meat, Poultry and Seafood Cookery Stock Soup Sauces PC2 theory and practical PC2 - students prepare large amounts (30-60 portions of each daily item) in a batch or banquet style service and prepare food for a la carte lunch service in discovery room dining room STOCKS, SOUPS AND SAUCES Soups Prepare specialty soups bisque and consomme Sauces Prepare specialty sauces Prepare emulsion sauces

10 Advanced preparation of Meats, Poultry and Seafood cooked to order, plated with side dishes COOK 115T - (A la Carte II - Theory & Practical) Course Outline Cook 115T (PC2Cook 220) Theory of menu planning and principles of creating/designing and costing menus, fine dining, international cuisine, charcuterie, and the study of culinary terms. The A La Carte class focuses on applied theory of Human Resource and Leadership skills, as well as development and application of interpersonal skills in a Restaurant kitchen environment while producing and creating the menu for the Discovery Room. Marking Scheme There will be 4 written Tests/Assignments with a combined percentage of 25% of the total mark for Cook 115T. The Practical competencies are based on an afternoon shift serving food made to order. Food is prepared for cafeteria and Discovery Room. COURSE LEARNING OUTCOMES The student will be able to: Use and create standard recipes and standardize recipes Calculate and use yield standards to determine order and preparation quantities for a specified amount of finished products Project and extend inventory to meet production for Cafeteria and Dining Room Recognize, name, state and apply the uses and processing options for a wide variety of vegetables, seafood, poultry, and cuts of meat State the significance of visual presentation and cost effectiveness and how they are correlated and present dishes in an at6tractive manner Show confidence in reading packing slips and ordering from one or more major food suppliers Demonstrate verbally a basic knowledge of modern technology and techniques used in foodservice systems Demonstrate a level of confidence to work as part of a team with minimal supervision while applying and practicing the interpersonal skills discussed in Block A -08 Make specialty stocks (game, shellfish stocks), classical and specialty soups, and Secondary sauces from standard recipes Objectives: A -05 Knowing the rights and responsibilities of employees and employers is an important part of any occupation. Describe the BC Employment Standards Act Describe the BC Human Rights Act

11 o Wages o Working conditions o Hours o Call-in o Layoff o Notice of termination o Working alone o Discrimination o Harassment Describe the principles used in creating a menu Physical characteristics and layout Regional/international cuisine Menu development Master menu index Describe types of menu Static Cycle Table d hôte À la carte Describe the purpose of cross utilization in menus Plan a basic table d hôte menu Utilize basic principles above o Table d hôte o Cross utilization Objectives- Ordering and Inventory A-06 Describe basic ordering procedures Market sourcing Purchasing Specifications Calculate food requirements Production control chart Purchase order chart Describe basic inventory procedures Purpose Count Inventory record keeping

12 Pricing and costing for physical inventory Inventory turnover Take a basic inventory Physical inventory Physical in Physical inventory Inventory Directions followed correctly Inventory is appropriately done Work was well organized with safe work habits Extend a basic inventory Categorize inventory Calculate value of inventory Human Resource and Leadership Skills A-8 Describe the principles of effective interpersonal communication First impressions Non-verbal communication Show respect Listening skills Other language and other cultures Communicating in a noisy environment Making oral reports Using the telephone Describe the procedures for giving and receiving effective feedback Giving directions Handling criticism Share your feelings Aggressive behaviour o Components o Eye contact o Posture o Gestures o Facial expression and voice o I-messages and observations Passive or non-assertive behaviour Rights and responsibilities

13 Communicate effectively Demonstrate professionalism Cost Management A-9 Apply purchasing procedures Describe the basic calculation of operating costs Fixed costsv Variable costs Semi-variable costs Breakeven point Cost percentage Sales ratios and other statistics Perform yield and cost calculations Standardized recipes Standard portions Yield tests and percentages Directions followed correctly Food costs are properly calculated Work was well organized Cost and price menu items General principles of menu pricing Calculate menu price given cost of ingredients Occupational Skills Block A-10 Front of House (Practical Component in the Discovery Room) Describe common types and styles of table settings Sidework Setting the table for menu selected (Tablecloth, Place mats, The cover or place settings) Describe basic table service procedures Overview Serving procedures Guest numbering system for service Order-writing system Describe the basic service procedures of wines and spirits Responsible Beverage Service Program (RBS), Serving it Right

14 Opening a bottle of wine Service procedures Practical Assessment The learner will set a table service appropriate to the menu directed by the instructor. Criteria: appearance, accuracy The learner will answer questions covering the course content related to front of house Practical component students prepare foods to order Stocks, Soups and Sauces Soups Sauces Prepare consommé Prepare bisque Prepare cold and other specialty soups Associate derivative sauces and their uses Prepare derivative sauces from leading sauce types Prepare glazes Prepare herb purées, coulis, and pastes Prepare advanced emulsion sauces Vegetables: Prepare stuffed and gratinated vegetables Prepare vegetables using advanced methods such as turning, glazing, or braising Describe the principles of volume preparation for vegetables Starches Prepare stuffed and gratinated potato dishes Prepare potato dishes derived from duchesse and dauphine Prepare potatoes using advanced methods such as turning, glazing, and braising Prepare specialty potato dishes such as cakes, roesti, and anna Describe the principles of volume preparation for potatoes Pastas and Farinaceous Products Prepare fresh pasta dough and stuffed pastas Prepare gnocchi, polenta, spaetzle, and dumplings Prepare specialty pasta dishes Meat, Poultry and Seafood A la carte, small or large quantity

15 o Baking o Roasting o Sautéing o Stir-frying o Broiling o Grilling o Deep-frying o Pan-frying A la carte, small or large quantity o Confit o Poaching o Simmering o Steaming o Utilizing pre-cooked proteins A la carte, small or large quantity o Braising o Stewing o En papillote o Steaming o Utilizing pre-cooked fish Garde-manger salads, dressings, appetizers and hors d oeuvres for dining room and a la carte service to cafeteria Baked Goods and Desserts Plate and present desserts for discovery room COOK 117T - (Garde-Manger, Vegetables, Starch and Vegetarian Plating - Theory & Practical) Students rotate through 4 stations in the course. Advanced preparation of starches, Vegetables, sandwiches and canapés, plated salads and appetizers,. The learning outcomes set out by the ITA for this level is outlined below. We cover all these things within the 4 weeks that they are in this course. Learning outcomes PC 2 Vegetables turned, stuffed, gratinated, braising, unique vegetables Starches turning, stuffing, gratin, duchesse and derivitives, braising and glazing, cakes, roesti and anna potatoes, fresh pasta, spaetzle, dumplings, polenta, gnocchi 3 ways; unique grains barley, quinoa, kasha, couscous, lentils, legumes and pulses

16 Garde manger composed salads, hot and cold combinations, international salads, hors d oeuvres, canapés, hot and cold, presentation platters cheese, fruit, vegetable, meat platters, with sauces, garnishes and accompaniments Cold Appetizer and plated salads for Discovery Room lunch service COOK 119T - (Pastries and Desserts II - Theory & Practical) COOK 119T (Level 2 / PC 2) FOOD LAB - PASTRY: Week 4 Day 1 Objectives Understand chocolate manufacturing and harvesting Understand basic methods of chocolate tempering Show chocolate PowerPoint Chocolate tasting Show chocolate video from library piping coating chocolate Basic chocolate tempering- seed method; simple garnishes spread onto parchment paper and make triangles/diamonds/cut-outs/ etc. Pastry wheels and plastic scrapers in cabinet in office FOOD LAB - PASTRY: BLOCK B - Week 1 Day 1 Prepare yeast bread (straight dough method) - sourdough Prepare quickbread (biscuit method) - scones Prepare flaky pie dough (cut in fat method) Show CIA custard and vanilla sauce video Prepare two custards: pastry cream and crème anglaise FOOD LAB - PASTRY: BLOCK B - Week 1 Day 2 Prepare baked fruit pie Demostarte caramelization of sugar, having students sample onto sprayed plate various stages of colour for tasting Prepare gelatin thickened creams: diplomat and bavarian, used previously made custards; stress folding and mixing techniques Demostrate piping techniques by filling choux paste with diplomat and portion cups with bavarian Dip choux in ganache or coating choc FOOD LAB - PASTRY: BLOCK B - Week 2 Day 1 Prepare puff pastry 4 single folds Prepare croissants or Danish pastries 3 single folds Prepare dried meringues - vacherin (hard meringue 250 ml whites per 2 student) use stencil sheet for size

17 Demonstrate puff pastry product millefuille Show Laminated dough PowerPoint FOOD LAB - PASTRY: BLOCK B - Week 2 Day 2 Prepare puff pastry products vol au vent and turnover Bake Puff Product Roll finished croissant dough plain, chocolate and??? Proof/Bake some croissant for tasters; use combi as proofer Demonstrate sweet yeast product brioche Demonstrate creaming method product linzer dough Prepare candied lemon zest make syrup and poach FOOD LAB - PASTRY: BLOCK B - Week 3 Day 1 Cakes PowerPoint and Demostrate sponge cake Prepare cakes: Hi- ratio, Angel food, Chiffon make cornets with class Practice piping with bag and small star tip and practice icing; pipe onto back of plastic tray Practice piping with cornet and thickened coating chocolate demo garnishes if time: brick, filo, choux, tuile, carmelized sugar strands FOOD LAB - PASTRY: BLOCK B - Week 3 Day 2 Icing PP syrup, ganache, and buttercream Cake cutting, and layering, and finish to a crumb coat, and chill [chiffon apricot and plain buttercream; hi-ratio raspberry and ganache] finish masking, nuts on sides, piping on top (about 120 min) [buttercake plain buttercream; choc chocolate buttercream, use some reserved ganache (or cocoa powder) to make some] demo garnishes: brick, filo, choux, tuile, carmelized sugar strands FOOD LAB - PASTRY: BLOCK B - Week 4 Day 1 and 2 (see last page) Show Frozen and a la carte dessert PowerPoint Understand the churning method for making ice creams and sorbets Understand the still-freezing method for preparing frozen desserts Prepare a crème Anglaise use for vanilla, cinnimon, coffee, chocolate, etc ice cream bases Prepare Baked Soufflés taste with prepared sauces Prepare a variety of ice creams, sorbets, and frozen desserts (frozen yoghurt, granite, etc) Demonstrate preparation method for soufflé glace/parfait

18 Day 2 Review methods Prepare a Sabayon: have students taste on own, with fruit and sponge. Use salamander to brown top of sabayon onto plate Prepare a Flambé: use approx. ½ oz liqueur with butter, brown sugar, lemon juice, etc. Use whatever fruit is available Prepare a variety of dessert sauces Show ice cream video COOK (Preparation for Co-operative Placement 1) Students are groomed for employment Resume writing Interview skills Portfolio COOK (Co-operative Education Placement 1) On the job training. COOK 100T - (Food Lab, Orientation & Portfolio) Orientation Program was changed to include the new food lab as the orientation kitchen. Program went from 6 x 8 week sections to 7 x 7 week sections. The lower cafeteria focused on healthy made to order items. Food Lab was built to deliver small quantity cooking without production pressure. The course covered knife skills, safety and sanitation along with basic cooking skills in stocks, soups and sauces; meat, poultry and seafood cookery; vegetables and starch cookery; salads and dressings. Orientation 2005 to present 2005 saw the culinary program reduced from weeks. This reduction has resulted in the food lab orientation course being shortened to 3 weeks from 7. Cooking skills are integrated into the safety/sanitation curriculum. Emphasis is on working safe, clean and organized; understanding moist versus dry heat methods; understanding seasoning versus flavoring; the taste buds salt, sweet, sour, bitter, umame. All students make stocks, simmer meat; blanch and shock vegetables; grill, sauté, dice and julienne items. WHMIS is also delivered as mandatory training. COOK 102T - (Breakfast - Theory & Practical) Breakfast Students rotate through 5 breakfast stations over 4 weeks

19 Eggs Toast Practice egg cookery French omelet, frittata, fried eggs, poached eggs, scrambled, boiled As well as French toast pancakes waffles & accompaniments Flat top Sous Chef Caller Breakfast potatoes (hash browns) breakfast meats bacon sausage hams etc. Order taking, supervision, and breakfast inventory control, special creation Quality control, plate garnishing, breakfast fruit, calling orders and controlling the brigade. After breakfast service each student will receive Demo and practical in an aspect of meat cutting. Cutting of primal cuts of beef, pork lamb, or veal Processing poultry Trussing, supreme, ballotine, galantine etc. Processing fish Round and flat fish Theory Breakfast Eggs-Composition, freshness, Alternate forms, storage, grading, Uses and properties. Egg cooking methods, boiled, poached, fried/ basted, scrambled, omelettes, frittatas, shirred Continental Breakfast (fruit, Breakfast pastry and bread, cold cereal, hot cereal_ Breakfast meats- bacon, ham, back bacon, sausage, steak, smoked fish Breakfast potatoes Pancakes, waffles French toast, Quiche, soufflés Seafood Freshness, Storage, processed forms, cuts, Inspection and grading Flat fish/ round fish Fat fish lean fish

20 Shell fish -crustaceans (Mollusks-univalves, bi-valves, cephalopods) Red List, pacific Seafood Poultry Chicken, classes, storage, Sanitation/ salmonella, Grading, cuts Meat Cutting Beef- Primal cut, cutting points, sub primal, secondary cuts. Identification. Inspection, grading, aging, vacuum pack, variety meats, tough and tender meat composition COOK 104T - (Garde-Manger, Starch, and Vegetable Cookery - Theory & Practical) The garde manger (GM) course runs from 7:30am 1:30pm Monday to Friday. It is situated in the program between Breakfast & Meat Cutting and Hot Meats (meat poultry seafood cookery; stocks, soups, sauces; dining room lunch service) Students rotate through 4 stations in the course. Starches, Vegetables, Salad Bar, Made to order sandwiches. The learning outcomes set out by the ITA for this level is outlined below. We cover all these things within the 4 weeks that they are in the course. Each day 3 starch items are made, 3 vegetable items, a full salad bar and full service sandwich bar are operated Learning outcomes PC 1 Focus on fresh, some frozen and canned vegetables and fruit Potatoes steam, blanch/shock, boil, bake, roast, deep fry, panfry, puree and mash, sauté Grains, pasta and farinaceous products boiling, pilaf and risotto methods Salads and dressings ingredients, simple and emulsified dressings; vegetable, bound and warmed salads, BBDG, buffet salads Sandwiches hot, cold, closed, open, tea, multidecker, wraps COOK 106T - (Pastries and Desserts - Theory & Practical) COOK 106T (level one / PC 1) Food lab - pastry: week 1 day 1 Prepare yeast bread (straight dough method) french bread Prepare quickbread (biscuit method) - scones Prepare flaky pie dough (cut in fat method) Show CIA custard and vanilla sauce video get from library day before Prepare two custards: pastry cream and crème anglaise Demo caramelization of sugar, having students drop sugar onto sprayed plate various stages of colour for tasting

21 Food lab - pastry: week 1 day 2 Prepare choux paste Prepare baked fruit pie Prepare gelatin thickened creams: diplomat and Bavarian, used previously made custards; stress folding and mixing techniques Demonstrate piping techniques by filling choux paste with diplomat and portion cups with Bavarian Dip choux in ganache or coating choc if time, needs MEP for this Wrap, label, and price finished choux and Bavarian Food lab - pastry: week 2 day 1 Prepare tart dough (two students to make one recipe, and share the next day) Prepare cream pie with crumb base Prepare sweet dough for cinnamon buns Highlight methods used: creaming method, pastry cream, rich yeast dough Food lab - pastry: week 2 day 2 Start proofing cinnimon buns, glaze and decorate after PowerPoint of fruit desserts and cream (Basic Desserts G 2) Demonstrate fruit desserts using prepared filling: crisp and cobbler Roll tart dough (for cooked juice pie) in tin shell, and let rest. Roll top. Roll extra tart dough into flan shell for custard pie Demonstrate custard pie Make blueberry pie Prepare banana bread use 6 cake tins Demonstrate muffins Demonstrate cheese straw sheet Food lab - pastry: week 3 day 1 Cookies PowerPoint Prepare various cookie recipes: rolled, icebox, drop, piped, modified, etc Reserve some ice box for checkerboard as well as rolling up shape and bake other cookies wafer cookie: tuile. Show how to make various shapes Food lab - pastry: week 3 day 2 finish icebox cookie/checkerboard roll sugar cookie piping practice with practice icing break (10:00) demo garnishes brick, filo, choux, tuile, caramelized sugar strands custards and cream theory and PowerPoint (Basic Dessert G 2)

22 yeast breads theory and PowerPoint COOK 108T - (Soups, Sauces, Meat, Poultry and Seafood Cookery - Theory & Practical) Meat, Poultry and Seafood Cookery Stock Soup Sauces PC1 theory and practical PC1 students prepare large amounts (30-60 portions of each daily item) in a batch or banquet style service STOCKS, SOUPS AND SAUCES Stocks Identify types of stocks and their uses Select ingredients for stocks Describe the principles of stock making Prepare white stocks Prepare brown stocks Describe stocks used in world cuisines Thickening and Binding Agents Describe types and properties of thickening and binding agents Select the correct thickening and binding agents Prepare thickening and binding agents Soups Sauces Describe the basic types of soups Identify and select ingredients for soups Prepare clear soups Prepare cream soups Prepare purée soups Describe the principles and methods of sauce making Describe leading types of sauces Select appropriate uses for types of sauces Prepare white sauces Prepare blonde sauces Prepare brown sauces Prepare purée sauces Prepare emulsion sauces Cook Meats Describe the basic principles of meat cooking

23 Describe basic cooking methods for meat Identify suitable cuts of meat for various cooking methods Prepare meats for cooking Identify correct doneness of cooked meats Bake and roast meats Sauté and stir-fry meats Broil and grill meats Deep-fry and pan-fry meats Braise and stew meats (brown stews) Cook Poultry Describe basic principles of poultry cooking Describe basic cooking methods for poultry Identify suitable cuts of poultry for various cooking methods Prepare chicken and turkey for cooking Identify correct doneness of cooked chicken and turkey Bake and roast chicken and turkey Sauté and stir-fry chicken and turkey Broil and grill chicken and turkey Deep-fry and pan-fry chicken and turkey Poach and simmer chicken and turkey Braise and stew chicken and turkey Cook Fish Describe basic principles of fish cooking Identify basic cooking methods for fish Identify suitable cuts of fish for various cooking methods Prepare round and flat fish for cooking Identify correct doneness of cooked fish Bake and roast fish Sauté and stir-fry fish Broil and grill fish Deep-fry and pan-fry fish Steam and poach fish Cook Shellfish Describe basic principles of shellfish cooking Describe basic cooking methods for shellfish Identify suitable types of shellfish for various cooking methods Prepare shellfish for cooking Identify correct doneness of cooked shellfish Bake and roast shellfish Sauté and stir-fry shellfish

24 Broil and grill shellfish Deep-fry and pan-fry shellfish Steam and poach shellfish COOK 110T - (Meat Cutting & Diet and Nutrition -Theory & Practical) Cut process pork lamb veal Identification primal sub- primal secondary cuts, handling, storage, grading quality, age,size, aging Poultry specialty poultry Seafood specialty seafood Vegetarian- Vegetarian Diets, Health benefits, characteristics of vegetarian diets, dietary concerns, protein formation, vegetarian ingredients, vegetarian expectations, vegetarian culture, ethnic influences, vegan dessert ingredients. COOK 112T - (A la Carte - Principles of Line Cooking - Theory & Practical) The Learner will be required to Perform the below listed Written and Practical competencies while in the A la Carte class 110T. The students will be preparing a wide variety of a la carte items for the cafeteria with a focus on speed efficiency and organizational skills in a line cooking environment within industry norms. This class is scheduled Tuesday through Friday from 1-8pm. Marking Scheme There will be 4 written tests/assignments with a combined percentage of 25% of the total mark for Cook 112T. The Practical competencies will contribute 75% to the overall mark. Course Learning Objectives Block A Recognize, name, and use tools and equipment in a food production system Work using basic safety and sanitation practices in a food production system Define the purposes of the cooking process Use standard recipes and standardize recipes Calculate and use yield standards to determine order and preparation quantities for a specified amount of finished products Use basic cooking methods for popular vegetables, starches, and cuts of poultry & meat Safety Standards Describe workplace hazards (WHMIS) (prerequisite) Describe general safety practices Describe basic first aid procedures Describe basic fire safety procedures and regulations

25 Block B Block C Block D: Block E Describe Worksafe BC regulations in the workplace Sanitary Standards Describe food safety procedures (Food Safe Level 1 prerequisite) Describe the principles of Hazard Analysis-Critical Control Points (HACCP) Describe general food handling and storage procedures Describe the causes and prevention of food borne illnesses Describe the procedures to maintain workplace sanitation and personal hygiene Production Procedures Demonstrate the correct use of the Metric and Imperial measuring systems Convert, calculate and adjust recipe yields Menu Planning Identify menu styles and formats Correctly utilize common menu terminology Describe a balanced menu Ordering and Inventory Describe receiving procedures Identify storage temperatures and procedures Describe the principles of reducing waste, re-using Identify correct waste management procedures, and recycling materials STOCKS, SOUPS AND SAUCES Make stocks, soups and the basic (mother) sauces from standard recipes Describe stocks used in world cuisines as well as prepare white and brown stocks Thickening and Binding Agents Prepare thickening and binding agents Soups Prepare clear, pureé and cream soups Sauces Select appropriate uses for types of sauces Prepare emulsion sauces as well as brown, white and blonde sauces Cut and process common vegetables Apply basic vegetable finishing procedures Starches Select, Process and cook a wide variety of Potatoes, Pastas and Grains, Meats Cut and Process Meats(portion cutting)

26 Block F Block G Block H Block K Trim and portion cut beef, pork, lamb, and veal Prepare meats for cooking Demonstrate all cooking methods for meat cookery(fry, Grill, Sauté, Roast, Stew, Braise, Simmer) Poultry Cook Poultry Identify correct doneness of cooked chicken and turkey Prepare poultry with a variety of cooking methods(grill, Sauteé, Poach, Stew, Pan fry, Braise and Stew ) Fish: Cook Fish Prepare round and flat fish for cooking Identify correct doneness of cooked fish Prepare fish by deep frying, poaching, pan frying, grilling, steaming, sauteéing Cook Shellfish Prepare shellfish for cooking Identify correct doneness of cooked shellfish Demonstrate appropriate cooking methods for shellfish Dressings, Condiments and Accompaniments Prepare salad dressings Prepare salad dressings Prepare simple salads Dining Room Service/Customer Service/Contact Beverages Describe types of non alcoholic beverages Identify ingredients used in the preparation of non alcoholic beverages Describe the brewing procedures for coffee and tea products Prepare non alcoholic beverages Serve non alcoholic beverages

27 COOK 113T - (Soups, Sauces, Meat, Poultry, and Seafood Cookery & Plating - Theory & Practical) Meat, Poultry and Seafood Cookery Stock Soup Sauces PC2 theory and practical PC2 - students prepare large amounts (30-60 portions of each daily item) in a batch or banquet style service and prepare food for a la carte lunch service in discovery room dining room STOCKS, SOUPS AND SAUCES Soups Prepare specialty soups bisque and consomme Sauces Prepare specialty sauces Prepare emulsion sauces Advanced preparation of Meats, Poultry and Seafood cooked to order, plated with side dishes COOK 115T - (A la Carte II - Theory & Practical) Course Outline Cook 115T (PC2Cook 220) Theory of menu planning and principles of creating/designing and costing menus, fine dining, international cuisine, charcuterie, and the study of culinary terms. The A La Carte class focuses on applied theory of Human Resource and Leadership skills, as well as development and application of interpersonal skills in a Restaurant kitchen environment while producing and creating the menu for the Discovery Room. Marking Scheme There will be 4 written Tests/Assignments with a combined percentage of 25% of the total mark for Cook 115T. The Practical competencies are based on an afternoon shift serving food made to order. Food is prepared for cafeteria and Discovery Room. COURSE LEARNING OUTCOMES The student will be able to: Use and create standard recipes and standardize recipes Calculate and use yield standards to determine order and preparation quantities for a specified amount of finished products Project and extend inventory to meet production for Cafeteria and Dining Room Recognize, name, state and apply the uses and processing options for a wide variety of vegetables, seafood, poultry, and cuts of meat State the significance of visual presentation and cost effectiveness and how they are

28 correlated and present dishes in an at6tractive manner Show confidence in reading packing slips and ordering from one or more major food suppliers Demonstrate verbally a basic knowledge of modern technology and techniques used in foodservice systems Demonstrate a level of confidence to work as part of a team with minimal supervision while applying and practicing the interpersonal skills discussed in Block A -08 Make specialty stocks (game, shellfish stocks), classical and specialty soups, and Secondary sauces from standard recipes Objectives: A -05 Knowing the rights and responsibilities of employees and employers is an important part of any occupation. Describe the BC Employment Standards Act Describe the BC Human Rights Act o Wages o Working conditions o Hours o Call-in o Layoff o Notice of termination o Working alone o Discrimination o Harassment Describe the principles used in creating a menu Physical characteristics and layout Regional/international cuisine Menu development Master menu index Describe types of menu Static Cycle Table d hôte À la carte Describe the purpose of cross utilization in menus Plan a basic table d hôte menu Utilize basic principles above

29 o Table d hôte o Cross utilization Objectives- Ordering and Inventory A-06 Describe basic ordering procedures Market sourcing Purchasing Specifications Calculate food requirements Production control chart Purchase order chart Describe basic inventory procedures Purpose Count Inventory record keeping Pricing and costing for physical inventory Inventory turnover Take a basic inventory Physical inventory Physical in Physical inventory Inventory Directions followed correctly Inventory is appropriately done Work was well organized with safe work habits Extend a basic inventory Categorize inventory Calculate value of inventory Human Resource and Leadership Skills A-8 Describe the principles of effective interpersonal communication First impressions Non-verbal communication Show respect Listening skills Other language and other cultures Communicating in a noisy environment Making oral reports Using the telephone

30 Describe the procedures for giving and receiving effective feedback Giving directions Handling criticism Share your feelings Aggressive behaviour o Components o Eye contact o Posture o Gestures o Facial expression and voice o I-messages and observations Passive or non-assertive behaviour Rights and responsibilities Communicate effectively Demonstrate professionalism Cost Management A-9 Apply purchasing procedures Describe the basic calculation of operating costs Fixed costsv Variable costs Semi-variable costs Breakeven point Cost percentage Sales ratios and other statistics Perform yield and cost calculations Standardized recipes Standard portions Yield tests and percentages Directions followed correctly Food costs are properly calculated Work was well organized Cost and price menu items General principles of menu pricing Calculate menu price given cost of ingredients

31 Occupational Skills Block A-10 Front of House (Practical Component in the Discovery Room) Describe common types and styles of table settings Sidework Setting the table for menu selected (Tablecloth, Place mats, The cover or place settings) Describe basic table service procedures Overview Serving procedures Guest numbering system for service Order-writing system Describe the basic service procedures of wines and spirits Responsible Beverage Service Program (RBS), Serving it Right Opening a bottle of wine Service procedures Practical Assessment The learner will set a table service appropriate to the menu directed by the instructor. Criteria: appearance, accuracy The learner will answer questions covering the course content related to front of house Practical component students prepare foods to order Stocks, Soups and Sauces Soups Sauces Prepare consommé Prepare bisque Prepare cold and other specialty soups Associate derivative sauces and their uses Prepare derivative sauces from leading sauce types Prepare glazes Prepare herb purées, coulis, and pastes Prepare advanced emulsion sauces Vegetables: Prepare stuffed and gratinated vegetables Prepare vegetables using advanced methods such as turning, glazing, or braising

32 Starches Describe the principles of volume preparation for vegetables Prepare stuffed and gratinated potato dishes Prepare potato dishes derived from duchesse and dauphine Prepare potatoes using advanced methods such as turning, glazing, and braising Prepare specialty potato dishes such as cakes, roesti, and anna Describe the principles of volume preparation for potatoes Pastas and Farinaceous Products Prepare fresh pasta dough and stuffed pastas Prepare gnocchi, polenta, spaetzle, and dumplings Prepare specialty pasta dishes Meat, Poultry and Seafood A la carte, small or large quantity o Baking o Roasting o Sautéing o Stir-frying o Broiling o Grilling o Deep-frying o Pan-frying A la carte, small or large quantity o Confit o Poaching o Simmering o Steaming o Utilizing pre-cooked proteins A la carte, small or large quantity o Braising o Stewing o En papillote o Steaming o Utilizing pre-cooked fish Garde-manger salads, dressings, appetizers and hors d oeuvres for dining room and a la carte service to cafeteria Baked Goods and Desserts

33 Plate and present desserts for discovery room COOK 117T - (Garde-Manger, Vegetables, Starch and Vegetarian Plating - Theory & Practical) Students rotate through 4 stations in the course. Advanced preparation of starches, Vegetables, sandwiches and canapés, plated salads and appetizers,. The learning outcomes set out by the ITA for this level is outlined below. We cover all these things within the 4 weeks that they are in this course. Learning outcomes PC 2 Vegetables turned, stuffed, gratinated, braising, unique vegetables Starches turning, stuffing, gratin, duchesse and derivitives, braising and glazing, cakes, roesti and anna potatoes, fresh pasta, spaetzle, dumplings, polenta, gnocchi 3 ways; unique grains barley, quinoa, kasha, couscous, lentils, legumes and pulses Garde manger composed salads, hot and cold combinations, international salads, hors d oeuvres, canapés, hot and cold, presentation platters cheese, fruit, vegetable, meat platters, with sauces, garnishes and accompaniments Cold Appetizer and plated salads for Discovery Room lunch service COOK 119T - (Pastries and Desserts II - Theory & Practical) COOK 119T (Level 2 / PC 2) FOOD LAB - PASTRY: Week 4 Day 1 Objectives Understand chocolate manufacturing and harvesting Understand basic methods of chocolate tempering Show chocolate PowerPoint Chocolate tasting Show chocolate video from library piping coating chocolate Basic chocolate tempering- seed method; simple garnishes spread onto parchment paper and make triangles/diamonds/cut-outs/ etc. Pastry wheels and plastic scrapers in cabinet in office FOOD LAB - PASTRY: BLOCK B - Week 1 Day 1 Prepare yeast bread (straight dough method) - sourdough Prepare quickbread (biscuit method) - scones Prepare flaky pie dough (cut in fat method) Show CIA custard and vanilla sauce video Prepare two custards: pastry cream and crème anglaise FOOD LAB - PASTRY: BLOCK B - Week 1 Day 2 Prepare baked fruit pie

34 Demostarte caramelization of sugar, having students sample onto sprayed plate various stages of colour for tasting Prepare gelatin thickened creams: diplomat and bavarian, used previously made custards; stress folding and mixing techniques Demostrate piping techniques by filling choux paste with diplomat and portion cups with bavarian Dip choux in ganache or coating choc FOOD LAB - PASTRY: BLOCK B - Week 2 Day 1 Prepare puff pastry 4 single folds Prepare croissants or Danish pastries 3 single folds Prepare dried meringues - vacherin (hard meringue 250 ml whites per 2 student) use stencil sheet for size Demonstrate puff pastry product millefuille Show Laminated dough PowerPoint FOOD LAB - PASTRY: BLOCK B - Week 2 Day 2 Prepare puff pastry products vol au vent and turnover Bake Puff Product Roll finished croissant dough plain, chocolate and??? Proof/Bake some croissant for tasters; use combi as proofer Demonstrate sweet yeast product brioche Demonstrate creaming method product linzer dough Prepare candied lemon zest make syrup and poach FOOD LAB - PASTRY: BLOCK B - Week 3 Day 1 Cakes PowerPoint and Demostrate sponge cake Prepare cakes: Hi- ratio, Angel food, Chiffon make cornets with class Practice piping with bag and small star tip and practice icing; pipe onto back of plastic tray Practice piping with cornet and thickened coating chocolate demo garnishes if time: brick, filo, choux, tuile, carmelized sugar strands FOOD LAB - PASTRY: BLOCK B - Week 3 Day 2 Icing PP syrup, ganache, and buttercream Cake cutting, and layering, and finish to a crumb coat, and chill [chiffon apricot and plain buttercream; hi-ratio raspberry and ganache] finish masking, nuts on sides, piping on top (about 120 min) [buttercake plain buttercream; choc chocolate buttercream, use some reserved ganache (or cocoa powder) to make some] demo garnishes: brick, filo, choux, tuile, carmelized sugar strands

35 FOOD LAB - PASTRY: BLOCK B - Week 4 Day 1 and 2 (see last page) Show Frozen and a la carte dessert PowerPoint Understand the churning method for making ice creams and sorbets Understand the still-freezing method for preparing frozen desserts Prepare a crème Anglaise use for vanilla, cinnimon, coffee, chocolate, etc ice cream bases Prepare Baked Soufflés taste with prepared sauces Prepare a variety of ice creams, sorbets, and frozen desserts (frozen yoghurt, granite, etc) Demonstrate preparation method for soufflé glace/parfait Day 2 Review methods Prepare a Sabayon: have students taste on own, with fruit and sponge. Use salamander to brown top of sabayon onto plate Prepare a Flambé: use approx. ½ oz liqueur with butter, brown sugar, lemon juice, etc. Use whatever fruit is available Prepare a variety of dessert sauces Show ice cream video COOK (Preparation for Co-operative Placement 1) Students are groomed for employment Resume writing Interview skills Portfolio COOK (Co-operative Education Placement 1) On the job training.