FDST 1043 - Methods

Description
The purpose of this course is to give the students specialized instruction in the center-of-the-plate items and continue to further the knowledge gained in Introduction to Food Preparation and Theory. This course builds on basic food preparation knowledge and skills by focusing on the presentation and consumption of center-of-the-plate items and products. Special attention will be given to meat, fish, poultry, and wild game cooking and presentation. In addition, this course further broadens knowledge of culinary arts within the commercial kitchen.

Pre-Requisite
Completion of FDST 1013 and FDST 1023 with a grade greater than or equal to C.

3 Credit Hour(s)

Contact Hours
75 lab hours

3.75 Faculty Load Hour(s)

Semesters Offered
Fall, Spring

ACTS Equivalent
N/A

Grade Mode
A-F

Learning Outcomes
Students completing this course will:

Demonstrate proper dry heat and moist heat cooking methods
Demonstrate the different types and cooking styles for poultry, shellfish, fish, meat and vegetables
Prepare appropriate side dishes and sauces to complement center of the plate items
Demonstrate proper hot and cold plating techniques and presentations

General Education Outcomes Supported

Students develop higher order thinking skills.
Students demonstrate information literacy.

Standard Practices
Topics list

Roasting, Deep Frying, Pan Frying, Frying with Batters, Grilling, Sautéing, Stir Frying, SousVide, Braising, Deep Poaching, Shallow Poaching, Steaming, Cooking En Papilliote and Pan Smoking
Fresh Pasta Making Method
Review of Vegetable Cooking Methods
Plate Presentation Techniques
Rice Varietal identification and Cooking Methods
Review of Stocks and Mother Sauces
Dairy and Meat Alternatives
Cooking Meat, Fish and Shellfish to Proper Temperatures
Seasonality
Mystery Basket Challenge

Learning activities

Daily PowerPoint Lecture
Class Discussion
Online Weekly Readings, Videos and Podcasts
Lab Practical Recipe Preparation
Field Trips
Guest Speakers

Assessments

Lab based competency learning activities
Quizzes/exams
- Practical lab based
- ritten
Proficiency of technique is observed and assessed upon presentation of daily recipe
Verbal daily review of student uniform, and professional behavior
Participation in Brightwater/NWACC service-learning activity

Grading Guidelines

90% weighted average score or above on all graded assignments = ‘A’
80%-89% weighted average score on all graded assignments = ‘B’
70%-79% weighted average score on all graded assignments = ‘C’
60%-69% weighted average score on all graded assignments = ‘D’
Less than 60% weighted average score on all graded assignments = ‘F’