PROFESSIONAL COOK 11-12

This course is intended for students interested in the preparation of all types of food for 10 to 250 people. Includes stocks, soups, sauces, roasting, frying, vegetable preparation, sandwich and salad-making and breads and dessert-making. Students are exposed to a large commercial kitchen and will learn to use all types of equipment and apply safety and accidentprevention procedures. Students must obtain 70% on both the Food Safe and Safety exam to continue with this course. Course requirements include participating in school lunch service and catering events. 

This course is an introduction to commercial cooking. Students will receive instructions in making stocks, soups, sauces, roasting, deep frying, vegetable preparation, short order cooking, bread baking, salad and sandwich making, desserts, beverages and counter service including cashiering. Students will: 

• develop personal and vocational skills

• learn to work as a team and get along with others

• apply safety and accident-prevention procedures

• learn the elements of kitchen management

• operate and maintain kitchen equipment, including microwave ovens and cash registers.

Course requirements include participating in lunch service and catering events.