Catering Certificate Classes
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FOOD SANITATION AND SAFETY
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Course Number 10-317-120
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Students study the conditions which cause food contamination and spoilage, safe food handling techniques, and how to prevent accidents. Students use state and federal regulations, apply HACCP principles, and complete the Wisconsin Certified Food Manager exam.
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COOKING PRINCIPLES AND EQUIPMENT
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Course Number 10-317-138
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Students maximize efficiency through the appropriate selection and use of commercial kitchen equipment. They apply basic cooking principles, use measuring devices, develop standardized recipes, assemble and disassemble equipment, and analyze types of cooking.
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QUANTITY PREP: GARDE-MANGER
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Course Number 10-317-139
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Students learn to prepare cold sandwiches, salads, salad dressings, and cocktail sauces. Student study and prepare dairy products, beverages, breakfast foods, and cold and hot appetizers.
Prerequisite:
Food Sanitation & Safety (10-317-120) or
Corequisite:
Food Sanitation & Safety (10-317-120)
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QUANTITY PREP: SOUPS AND SAUCES
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Course Number 10-317-140
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Students apply the principles of and develop skills in the production of stocks, soups, gravies, and sauces utilizing standardized recipes.
Prerequisite:
Food Sanitation & Safety (10-317-120) or
Corequisite:
Food Sanitation & Safety (10-317-120)
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QUANTITY PREP: FRUITS AND VEGETABLES
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Course Number 10-317-141
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Students apply the principles of and develop skills in the preparation of fresh and processed fruits and vegetables and analyze the place of fruits and vegetables in the American diet.
Prerequisite:
Food Sanitation & Safety (10-317-120) or
Corequisite:
Food Sanitation & Safety (10-317-120)
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QUANTITY PREP: MEAT, POULTRY, SEAFOOD
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Course Number 10-317-143
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Students learn the principles of protein cookery in relation to the preparation of meat, fish, and poultry. Students identify meat cuts, prepare basic types of meat and seafood, and determine appropriate cooking methods.
Prerequisite:
Food Sanitation snd Safety (10-317-120)
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