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 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 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 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.