Welcome to week 14! This week's standards are as follows:
HOSP-ICA-5: Name and describe various fixed equipment and small wares associated with the commercial kitchen and bake shop.
HOSP-ICA-8:Examine and preform all aspects of kitchen knife use and classic knife skills.
This week students will continue to obtain knowledge about various types of commercial kitchen equipment and small wares. Students will learn how to identify the parts of a standard chef's knife, as well as learning the various types of knives used in the commercial kitchen i.e. boning knife, fillet knife, paring knife, tournee knife, slicer, serrated slicer. Students will experience the culinary lab to perfect classic knife cuts i.e. large dice, medium dice, small dice, brunoise, fine brunoise, batonette, chiffonade and julienne.
Students must have a signed parental consent form on file with the instructor in order to participate in the labs.
Students will begin learning and applying various cooking techniques that relate to breakfast cookery i.e. sauteeing, frying, baking, roasting, boiling, poaching, grilling, shallow frying, pan searing, broiling, steaming.
Students will also visit the world renowed Le Cordon Bleu Culinary School. During this exciting trip students will have the opportunity to work side by side with chef's from Le Cordon Bleu to prepare a preselected menu.
HOSP-ICA-5: Name and describe various fixed equipment and small wares associated with the commercial kitchen and bake shop.
HOSP-ICA-8:Examine and preform all aspects of kitchen knife use and classic knife skills.
This week students will continue to obtain knowledge about various types of commercial kitchen equipment and small wares. Students will learn how to identify the parts of a standard chef's knife, as well as learning the various types of knives used in the commercial kitchen i.e. boning knife, fillet knife, paring knife, tournee knife, slicer, serrated slicer. Students will experience the culinary lab to perfect classic knife cuts i.e. large dice, medium dice, small dice, brunoise, fine brunoise, batonette, chiffonade and julienne.
Students must have a signed parental consent form on file with the instructor in order to participate in the labs.
Students will begin learning and applying various cooking techniques that relate to breakfast cookery i.e. sauteeing, frying, baking, roasting, boiling, poaching, grilling, shallow frying, pan searing, broiling, steaming.
Students will also visit the world renowed Le Cordon Bleu Culinary School. During this exciting trip students will have the opportunity to work side by side with chef's from Le Cordon Bleu to prepare a preselected menu.