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CKG7300

Course
CKG7300
Course Title
Culinary Boot Camp

Description

This dynamic 40 hour hands-on cooking and chef demonstrations course, learn knife skills, kitchen terminology, stocks, sauces, and method cooking. Optional: purchase professional knife kit prior to the start of class from Charlotte Cooks website.

Objectives

Learn the skills taught in Culinary School without obtaining an Associate's Degree.

Content

  1. Knife Skills
    • Identify the various types and parts of knives
    • Learn how to properly hold a knife
    • Safely use knives
    • Practice knife cuts
      • Uniform knife cuts
      • Irregular knife cuts
  2. Kitchen Basics
    • Learn to set up a home kitchen
    • Learn to read a recipe and follow directions
    • Learn to shop for kitchen supplies and ingredients
    • Learn to prepare easy to follow recipes
    • Learn to prepare breakfast and lunch
    • Distinguish smells and taste
    • Adjust flavors appropriately
  3. Soups, Stocks and More
    • Learn how to prepare basic stocks
    • Learn how to use stocks to make a variety of soups
  4. Don't Be Chicken
    • Purchasing
    • Home Sanitation
    • Preparation of whole chicken
    • Cleaning the bird
    • Taste and feel product to determine quality and doneness
  5. The Magnificent Meat Case
    • Safe handling of meat
    • Purchasing meat
    • Identifying meat cuts
    • Properly prepare meat through various cooking methods
    • Properly check meat temperatures
  6. Technical Standards
    • Lift and move without assistance cookware typically found in a commercial kitchen
    • Lift and move without assistance cookware containing product
    • Lift, move and stock supplies up to 50 pounds
    • Lift supplies from floor, pallet or table and place on storage racks
    • Lift and transport trays with plated foods, china and small wares
    • Operate machinery and equipment safely and efficiently
    • Efficiently use whisking, dicing, and piping skills
    • Stand and move about the kitchen/laboratory for up to six hours
    • Move freely, quickly, and safely in a close environment
    • Safely pour liquids including hot liquids.
    • Safely handle hot foods and equipment
    • Receive instructor’s voice in a noisy kitchen/lab environment
    • Complete equitable share of kitchen duties
    • Participate in team projects with other students
    • Provide assistance to fellow students and instructors when asked
    • Maintain a cooperative spirit while working in a hot, crowded environment
  7. Cooking Methods
    • Dry Heat ( roasting, grilling, sauteing, pan-frying and stir-frying)
    • Moist Heat (braising, poaching and steaming)

 

 



Prerequisites

None

Method of Instruction

  • Lecture
  • Demonstration
  • Class Participation/Hands-On

Evaluation

Student Survey