San Diego Culinary Institute, Inc.
 

Course 151: Kitchen Skills I (Stocks and Soups)

Kitchen Skills I is the foundation upon which all subsequent classes in the series are built. The student is introduced to tools, equipment and routines common in a commercial kitchen environment. Particular focus is placed on proper care and use of professional knives and tools. Training is given in knife skills through demonstration and repetition of skills.

Introduction to fundamental cooking techniques include Dry Heat cooking (roasting, grilling, and broiling), Moist Heat cooking (boiling, steaming and poaching), Combination cooking (braising and stewing) and Fat cooking (sautéing, pan frying and deep fat frying), combined with an introduction to flavorings and seasonings allowing the student to progress through the preparation of stocks and soups which are basic to classical cooking. Students will identify herbs, spices and vegetables as they are used in the preparation of classic stocks and soups.

The successful chef must be able to recognize and distinguish the components of taste and flavoring. This class introduces the science of the palate by comparative tasting, showing how flavors are developed and manipulated.

Finally, the theme of "cooking for profit" is woven into every aspect of the student's experience, reminding him or her of the importance of yields and the control of waste in the kitchen.

1.5 Credits, 48 hours

Level:

Introductory

Prerequisite:

HACCP

Next:

Kitchen Skills II