Culinary

Course Description

Based on classical cooking methods. All preparations focus on the creative fusion of cultures, flavors, textures, and colors to produce contemporary American and international Cuisine.  Introduction to batter, dough, desserts, frozen desserts, and sauces of various nationalities.  Focuses in, American, Italian, French, Indian, Japanese, Chinese, and Mexican cuisine.

Learning Objectives

1. Understand the principles of classical cooking methods and how to creatively fuse cultures, flavors, textures, and colors to produce contemporary American and international cuisine.

2. Learn to prepare dishes from different nationalities, including American, Italian, French, Indian, Japanese, Chinese, and Mexican cuisine.

3. Develop a foundational knowledge of baking, including the functions of ingredients, mixing methods, proofing techniques, weights and measures, terminology, and equipment use.

4. Analyze the evolution of food consumption around the world, and examine the character and substance of regional cuisines.

5. Gain proficiency in basic knife skills, salad preparation, basic dressing, breads, soups, stocks, cold food, and appetizer production.

6. Understand the fundamentals of chemistry and how ingredients are used in cooking.

7. Learn commonplace techniques and principles behind designing and plating modern desserts.

8. Develop a comprehensive understanding of kitchen appliances, utensils, traditional tools, spices, and ingredients.

Life Applications

Experience new and traditional foods from around the world and learn to prepare similar dishes.

Modalities 

Baking:  Learn the fundamentals and principles of baking. Emphasis on ingredient functions, mixing methods, proofing techniques, weights and measures, terminology, and equipment use. Topics include breads, rolls, cookies, and danishes. 

Cuisine:  In this course, students will research and examine the evolution of food consumption around the world, and examine the character and substance of regional cuisines. Introduction to traditional flavor profile, cooking techniques, as well as the preparation of traditional dishes. 

Pantry:  Basic knife skills, salad preparation, basic dressing, breads, soups, stocks, cold food, and appetizer production. 

Materials