Real Foods
Students discover the how to create healthy, economical and environmentally sustainable foods using a variety of techniques while becoming comfortable with the tools of the kitchen. This course is for the student that is just beginning to explore the art of cooking or the student that wants to advance to the next level.
Kitchen safety and food borne illness will be discussed to give students a clear understanding of their responsibilities in the kitchen and the importance of food handling practices.
Course Description
This course is designed to introduce the student to the basic principles of food preparation, including: understanding of food and kitchen safety and sanitation practices, basics of nutrition and healthy menus, chemistry of foods and cooking processes, food costs and budgeting, food identification, basic culinary terminology and techniques, proper use of kitchen tools and equipment, elements of food preservation, food quality checkpoints during production and the government regulations affecting food and the consumer. Food labs and demonstrations will play a significant role in the course.
Course Outline
Clean/Organize Kitchen
· Clean
· Set-up
· Inventory Supplies
Food Safety and Sanitation
Note: Student MUST pass the Safety and Sanitation Test with a B Average or better to participate in foods labs.
· Foodborne Illness
· Kitchen Fire Prevention
Principles of Cooking
· Standardized Recipes
Recipe Yield/Conversion
· Heat Transfer in Cooking
· Various Cooking Methods
Tools and Equipment
· Identification and Use of Common Kitchen Tools and Equipment
· Knife Techniques
· Small Appliances
Mise En Place - French for “Everything in Place”
· Organize and Plan Cooking
· Prepare Items Needed Prior to Cooking
Meal Planning
· Reasons for Food Selection
· Grocery Shopping
· Importance of Having Family Meals
· Product Comparison
· Products from Farm to Table
· CSA, Farmers Markets, Free range, grass fed ???? What does it all mean?
Flavors/Flavorings
· Physiology of Taste and Smell
· Spices
· Sweet or Savory
· Food Additives
Healthy Cooking
· Nutrients in Food
· Nutritious Diet Principles
· Diet-Planning Tools
· Serving Size/Portion Distortion
· My Food Tracker project
Stocks/Soups/Sauces
· Stocks
· Soups
· Sauces
· Thickening Agents/Roux
· Mirepoix
Fish/Shellfish
· Variety
Farm raised vs. Wild Caught
· Structure and Composition
· Purchase, Storage and Preparation
Meat Cookery
· Variety
CAFO vs Grass Fed & Free Range
· Structure and Composition
· Purchase, Storage, and Preparation
Dairy, Eggs
· Milk/Cheese
· Eggs
Cage free, Free range or Caged
Fruits and Vegetables
· Fruits
· Vegetables
· Organic
· GMO
Potatoes, Grains, and Pasta
· Identify
· Cooking Methods
· Difference Between Enriched and Fortified
· Ancient Grains
Principles of Bakeshop
· Tools and Equipment
· Ingredients
· Gluten
· Baking Process
Healthy Cooking Project
Plan Healthy Meal
Create a PowerPoint that showcases your meal and how that meal is healthy.
OR
Plan a Vegetarian Meal
Create a PowerPoint that showcases your meal and how that meal caters to the vegetarian diet.
Students discover the how to create healthy, economical and environmentally sustainable foods using a variety of techniques while becoming comfortable with the tools of the kitchen. This course is for the student that is just beginning to explore the art of cooking or the student that wants to advance to the next level.
Kitchen safety and food borne illness will be discussed to give students a clear understanding of their responsibilities in the kitchen and the importance of food handling practices.
Course Description
This course is designed to introduce the student to the basic principles of food preparation, including: understanding of food and kitchen safety and sanitation practices, basics of nutrition and healthy menus, chemistry of foods and cooking processes, food costs and budgeting, food identification, basic culinary terminology and techniques, proper use of kitchen tools and equipment, elements of food preservation, food quality checkpoints during production and the government regulations affecting food and the consumer. Food labs and demonstrations will play a significant role in the course.
Course Outline
Clean/Organize Kitchen
· Clean
· Set-up
· Inventory Supplies
Food Safety and Sanitation
Note: Student MUST pass the Safety and Sanitation Test with a B Average or better to participate in foods labs.
· Foodborne Illness
· Kitchen Fire Prevention
Principles of Cooking
· Standardized Recipes
Recipe Yield/Conversion
· Heat Transfer in Cooking
· Various Cooking Methods
Tools and Equipment
· Identification and Use of Common Kitchen Tools and Equipment
· Knife Techniques
· Small Appliances
Mise En Place - French for “Everything in Place”
· Organize and Plan Cooking
· Prepare Items Needed Prior to Cooking
Meal Planning
· Reasons for Food Selection
· Grocery Shopping
· Importance of Having Family Meals
· Product Comparison
· Products from Farm to Table
· CSA, Farmers Markets, Free range, grass fed ???? What does it all mean?
Flavors/Flavorings
· Physiology of Taste and Smell
· Spices
· Sweet or Savory
· Food Additives
Healthy Cooking
· Nutrients in Food
· Nutritious Diet Principles
· Diet-Planning Tools
· Serving Size/Portion Distortion
· My Food Tracker project
Stocks/Soups/Sauces
· Stocks
· Soups
· Sauces
· Thickening Agents/Roux
· Mirepoix
Fish/Shellfish
· Variety
Farm raised vs. Wild Caught
· Structure and Composition
· Purchase, Storage and Preparation
Meat Cookery
· Variety
CAFO vs Grass Fed & Free Range
· Structure and Composition
· Purchase, Storage, and Preparation
Dairy, Eggs
· Milk/Cheese
· Eggs
Cage free, Free range or Caged
Fruits and Vegetables
· Fruits
· Vegetables
· Organic
· GMO
Potatoes, Grains, and Pasta
· Identify
· Cooking Methods
· Difference Between Enriched and Fortified
· Ancient Grains
Principles of Bakeshop
· Tools and Equipment
· Ingredients
· Gluten
· Baking Process
Healthy Cooking Project
Plan Healthy Meal
Create a PowerPoint that showcases your meal and how that meal is healthy.
OR
Plan a Vegetarian Meal
Create a PowerPoint that showcases your meal and how that meal caters to the vegetarian diet.
