Culinary Arts
Home
Culinary
Advanced Culinary
Syllabus
>
Objectives
Clothing and Appearance Guidelines
Grading Criteria
LAB EVALUATION
Coures Outline
Attendance
General Rules
What you will need:
Favorite Websites
Recipes
>
Class Recipes
>
Vegetable Lab
The Eggcellent Eggventure
Desserts
November
December
October
November
Good Things
What's In The World of Culinary Arts Blog
LAB EVALUATION
COURSE OUTLINE
Culinary Boot Camp
Sanitation and Safety Review
www.
osha
.gov/SLTC/youth/
restaurant
/index.html
Getting Ready to Cook
Mise en place
Pre-preparation techniques
Knife Cuts
Sous Chef and Stella Culinary
http://www.stellaculinary.com/knife-skill-video-techniques-hd
Standardized Recipes
Measuring in the Professional Kitchen
Cooking Techniques Beef Pork Poultry Vegetables
Heat Transfer
Dry Heat
Moist Heat
Combination Cooking
Other Methods
Becoming a Culinary Professional
Spices Seasonings and Flavoring
Breakfast Cookery
Controlling Foodservice Costs
Calculating Food Costs
Managing Food Cost Factors
Hot and Cold Sandwiches
Garde Manger Basics
Salads and Dressings
Garnishing Techniques
Cheese
Holiday Activities
Appetizers Hot and Cold
Platter Designs
Holiday Buffet Catering Project
Analyzing Profit and Loss
Baking Techniques
Bakeshop Formulas and Ingredients
Yeast Dough Basics
Bread Soft Doughs
Roll production
Braided Breads
Lean Doughs
Baguettes
Sweet Rich Doughs
Cinnamon Rolls
Coffee Cakes
Rolled-In Fat
Danish Pastry
Puff Pastry
Croissants
Sourdough
Baker's Percentages
Desserts
Pies
Cream
Fruit
Custard
Chiffon
Cakes
Pound
Angel Food
Sponge or Foam
Chiffon
High-ratio layer
Cake Decorating
Buttercream
Fondant
Cooking Without Recipes
Ratios
Purchasing and Inventory
Calculating Revenue and Expenses
National Cuisine
American Regional Cuisine
Global Cuisine
The Americas
European
Mediterranean
Middle Eastern
Asian