Culinary 2
Review of Personal Hygiene, Sanitation and Safety
- Topics covered include prevention of food-borne illness through proper handling of potentially hazardous foods, personal hygiene habits, HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating.
Student Portfolio Development
- Review and discussion of the major elements that should be included in the students’ culinary arts portfolio upon graduation.
Introduction to Hot and Cold Sandwich Preparation
- Introduction and preparation of hot and cold sandwiches, sandwich bar, and regional specialty sandwiches. Identification and quality grading of sandwich ingredients.
Salads and Salad Dressing
- Introduction and preparation of various types of salads and salad dressings. Students will practice preparation and set-up of a salad bar.
Vegetables and Fruit
- Topics include the identification, storage, and correct preparation of canned, fresh, and frozen fruits and vegetables.
Starches, Grains, and Legumes
- Topics include the identification, storage and correct preparation of potatoes, rice, pasta, whole grains and legumes.
- Hot and Cold Hors D’Oeuvres and Appetizers
- Topics covered will include single food hor d’oeuvres, specialty platters, hor d’oeuvre buffets, and hot and cold appetizers.
Meat, Poultry, and Seafood
- Topics covered include the identification, storage, butchering and preparation of meat, poultry, and seafood.
Baking and Pastry Skill Development 2
- An introduction to the principles and techniques used in the preparation of high-quality baked goods and pastries. Topics include yeast products and cakes. Production items will then be sold in the retail food operation.
Kitchen Management
- Topics covered will include food cost controls, production planning inventory and food purchasing.
Retail Sales and Special Event Planning and Execution
- Students will participate in the planning and execution of six special culinary events.