Commercial Cooking 10, 20, 30
Commercial Cooking 10, 20, 30 homepage Outcomes & Indicators Resources

Course Configurations

Commercial Cooking 10

Commercial Cooking 20

Commercial Cooking 30

Suggested Modules for Middle Level Practical and Applied Arts Survey Courses

Module 1: The Food Service Industry (Core) (Core)
Module Code
COOK1
Level
Introductory
Suggested Time (hrs)
3-5
Prerequisite Module(s)
None
Examine historical influences on the modern food service industry.
Module 2: Professionalism in the Food Service Industry (Core)
Module Code
COOK2
Level
Introductory
Suggested Time (hrs)
2-4
Prerequisite Module(s)
None
Examine the importance of professionalism in the food service industry.
Module 3A: Kitchen Safety and Sanitation (Core)
Module Code
COOK3A
Level
Introductory
Suggested Time (hrs)
8-12
Prerequisite Module(s)
None
Apply kitchen safety and sanitation practices.
Module 4A: Food Safety (Core)
Module Code
COOK4A
Level
Introductory
Suggested Time (hrs)
2-5
Prerequisite Module(s)
Module 3A
Examine appropriate procedures to ensure food safety in the kitchen.
Module 5A: Kitchen Measurement (Core)
Module Code
COOK5A
Level
Introductory
Suggested Time (hrs)
1-3
Prerequisite Module(s)
None
Demonstrate appropriate measurement techniques used in commercial cooking.
Module 5B: Baking Foundations (Core)
Module Code
COOK5B
Level
Introductory
Suggested Time (hrs)
1-3
Prerequisite Module(s)
Module 5A
Examine a variety of tools, equipment and ingredients essential for baking.
Module 5C: Kitchen Tools and Equipment (Core)
Module Code
COOK5C
Level
Introductory
Suggested Time (hrs)
3-6
Prerequisite Module(s)
None
Demonstrate safe and appropriate use of kitchen tools and equipment in a commercial kitchen.
Module 6A: Recipes (Core)
Module Code
COOK6A
Level
Introductory
Suggested Time (hrs)
3-5
Prerequisite Module(s)
Modules 5A, 5C
Examine the purpose and components of recipes.
Module 7A: Cooking Methods A (Core)
Module Code
COOK7A
Level
Introductory
Suggested Time (hrs)
2-4
Prerequisite Module(s)
Module 6A
Apply the three methods of heat transfer to cook food.
Module 8A: Knife Skills A (Core)
Module Code
COOK8A
Level
Introductory
Suggested Time (hrs)
2-4
Prerequisite Module(s)
Module 5C
Demonstrate effective knife skills.
Module 10A: Vegetables and Fruits A (Core)
Module Code
COOK10A
Level
Introductory
Suggested Time (hrs)
4-6
Prerequisite Module(s)
Modules 4A, 7A, 8A
Examine techniques to prepare, cook and store fruits and vegetables.
Module 11: Salads and Dressings (Core)
Module Code
COOK11
Level
Introductory
Suggested Time (hrs)
4-6
Prerequisite Module(s)
Modules 2, 4A, 5A
Create a variety of salads and dressings.
Module 12: Sandwiches (Core)
Module Code
COOK12
Level
Introductory
Suggested Time (hrs)
6-10
Prerequisite Module(s)
Modules 10A, 11
Design and prepare a variety of sandwiches, including wraps and pizzas.
Module 14: Stocks (Core)
Module Code
COOK14
Level
Introductory
Suggested Time (hrs)
6-8
Prerequisite Module(s)
Module 10A
Produce convenience and scratch stocks.
Module 15A: Soups A (Core)
Module Code
COOK15A
Level
Introductory
Suggested Time (hrs)
5-8
Prerequisite Module(s)
Module 14
Prepare broth and cream soups using convenience and scratch stocks.
Module 17: Egg Cookery and Breakfast (Core)
Module Code
COOK17
Level
Introductory
Suggested Time (hrs)
4-6
Prerequisite Module(s)
Modules 4A, 7A
Prepare common breakfast meals.
Module 20A: Animal Proteins A (Core)
Module Code
COOK20A
Level
Introductory
Suggested Time (hrs)
3-5
Prerequisite Module(s)
Modules 4A, 7A
Examine the structure and composition of animal proteins.
Module 23A: Potatoes A (Core)
Module Code
COOK23A
Level
Introductory
Suggested Time (hrs)
4-6
Prerequisite Module(s)
Modules 4A, 5C, 7A
Apply appropriate methods to cook potatoes.
Module 28: Cookies (Core)
Module Code
COOK28
Level
Introductory
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Modules 5B, 5C, 6A
Produce various types of cookies.
Module 29: Quick Breads (Core)
Module Code
COOK29
Level
Introductory
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Modules 4A, 5B, 5C
Create quick breads using muffin, biscuit and creaming methods.
Module 30A: Yeast Breads (Core)
Module Code
COOK30A
Level
Introductory
Suggested Time (hrs)
6-10
Prerequisite Module(s)
Module 29
Produce yeast breads using lean and rich doughs.
Module 31A: Cakes (Core)
Module Code
COOK31A
Level
Introductory
Suggested Time (hrs)
3-6
Prerequisite Module(s)
Modules 5B, 5C
Create high-fat cakes and cupcakes.
Module 32A: Icing and Cake Decorating A (Optional)
Module Code
COOK32A
Level
Introductory
Suggested Time (hrs)
5-8
Prerequisite Module(s)
Modules 5B, 5C
Prepare simple icings for cakes or cookies.
Module 33A: Custards, Creams and Puddings A (Optional)
Module Code
COOK33A
Level
Introductory
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Modules 5B, 5C
Prepare starch-thickened puddings, custards and whipped cream.
Module 41: Career Opportunities in the Food Service Industry (Core)
Module Code
COOK41
Level
Introductory
Suggested Time (hrs)
3-5
Prerequisite Module(s)
None
Investigate career opportunities in the food service industry.
Module 99A: Extended Study (Optional)
Module Code
COOK99A
Level
Introductory, Intermediate, Advanced
Suggested Time (hrs)
10-25
Prerequisite Module(s)