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Course Description
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Intermediate Culinary Arts
This intermediate course is for the serious student interested in furthering their culinary knowledge and skill. The curriculum builds on concepts introduced in Beginning Culinary Arts with continued emphasis on integrating academics and job-related practices. Advanced skills are developed through the units on culinary math, knife speed/accuracy, equipment utilization, sanitation, menu planning, large volume food production, standardized recipes, cost analysis, and
modern/classical food preparation technique. Culinary applications include: stocks and soups, sauces, poaching, roasting, sautéing, braising, cold food preparation, cheese/garnishes, meats/fish, grains, legumes/pasta, appetizers, and an extensive unit on breads and desserts. The study of world cuisines will play a large role.
modern/classical food preparation technique. Culinary applications include: stocks and soups, sauces, poaching, roasting, sautéing, braising, cold food preparation, cheese/garnishes, meats/fish, grains, legumes/pasta, appetizers, and an extensive unit on breads and desserts. The study of world cuisines will play a large role.
Essential Learning Outcomes (ELOs):
- Evaluate and select kitchen tools and equipment.
- Prepare and cook food for use in the culinary arts industry.
- Organize and set up a workstation to optimally prepare food.
Course Syllabus Katie Johnson kjohnson@njuhsd.com 530.273.4431