Professional Cooking 2200 – Commis

Practical cooking techniques, emphasizing boiling, simmering, and temperature control for precise cooking. Techniques such as sautéing, stir frying, sweating, roasting, basting, and braising are detailed, enhancing flavor and texture handling in food preparation.

2201 Knife Skills Level 1

Mastering knife skills is essential for every chef and can greatly enhance efficiency, safety, and precision in the kitchen. Understanding the anatomy of a knife, the different types of knives, their maintenance, and proper handling techniques are crucial for consistent results.

2202 Basic Cooking Techniques

Basic techniques for cooking food.

2203.1 Culinary Math and Recipes

Using basic math is crucial for chefs, as it impacts every aspect of cooking from recipe scaling to budget management.

2203.2 Culinary Measurements

In the culinary world, precise measurements are crucial for consistency, flavor, and texture of dishes. Understanding and using these common units correctly is fundamental for any professional or aspiring chef. Here’s a breakdown of the most common units of measurement used in cooking.

2203.3 Measurement Conversions

In the kitchen, accurate conversions between different units of measurement are essential for recipe success, especially when scaling recipes up or down or adapting recipes from different culinary traditions. Here’s a detailed guide on various types of conversions used in cooking and baking.

2204 Following Standard Recipes

Following standard recipes for consistency and quality in professional cooking.

2205 Food and Nutrition

Food and Nutrition covers the basics of understanding food components and their impact on health. Participants learn about macronutrients, micronutrients, dietary guidelines, and balanced eating. This course is essential for anyone looking to improve their nutritional knowledge and promote healthy eating habits.

2206 Vegetable and Fruits 1

Fruits and vegetables are vital components of a healthy diet, providing essential vitamins, minerals, fiber, and antioxidants that can help reduce the risk of chronic diseases. Their versatility in the kitchen allows for a broad range of culinary uses, from simple fresh eating to complex dishes.

2207 Plant-Based Proteins

In recent years, there’s been a significant shift towards plant-based diets, with an increasing focus on plant-based proteins as sustainable and healthful alternatives to animal proteins. These proteins come from various plant sources and are crucial for vegetarians, vegans, and anyone looking to reduce their meat consumption. Here’s an essential guide to understanding and incorporating plant-based proteins into your diet.

2208 Grains

Grains are a fundamental component of diets worldwide, revered for their versatility, nutritional value, and the variety of culinary uses they offer. From hearty breakfasts to satisfying main courses and even desserts, grains play a pivotal role in both traditional and modern cuisines. Here’s a detailed overview of these nutritious and flavorful foods.

2209 Pasta Level 1

Pasta, a staple of Italian cuisine, is beloved worldwide for its versatility and variety. From dried to fresh, long to short, the world of pasta offers a shape and style for every sauce and dish. Below is an introduction to the different types of pasta and basic cooking techniques to ensure perfect pasta every time.

2210 Fats and Oils

Fats and oils are essential components of a balanced diet, providing energy, supporting cell growth, protecting organs, and helping with the absorption of nutrients. They also play a crucial role in cooking, influencing the flavor, texture, and nutritional profile of food. Understanding the different types of fats and oils can help you make healthier choices and use them more effectively in your cooking.

2211 Herbs and Spices Level 1

Herbs and spices are vital components in culinary arts, offering flavors, aromas, and health benefits to dishes. Understanding how to use them effectively can elevate your cooking significantly. Below is an introduction to some of the most common herbs and spices, along with best practices for their preparation and storage.

2212 Dairy Products and Alternatives

Dairy products are key sources of calcium, protein, and other essential nutrients, while dairy alternatives offer options for those with allergies, lactose intolerance, or dietary preferences such as veganism. Understanding the variety and uses of these products can help you make informed dietary choices.

2213 Eggs

Eggs are a versatile and indispensable ingredient in both savory and sweet culinary applications, known for their excellent nutritional profile and functional properties in cooking.

2214 Beef Level 1

Beef, a staple protein source in many diets worldwide, comes from cattle and is known for its rich flavors and nutritional value. It’s a versatile meat that can be cooked in numerous ways, making it a popular choice for a variety of dishes. Here’s an introductory guide to understanding beef, from its types and cuts to its nutritional aspects.

2215 Poultry Level 1

Poultry, including chicken, turkey, duck, and other birds, is a staple in many diets due to its versatility, relatively low cost, and excellent nutritional profile. Understanding how to select, prepare, and cook different types of poultry can enhance your culinary skills and help you create a variety of delicious, healthy meals. Here’s a foundational guide to working with poultry.

2216 Seafood Level 1

Seafood is a broad category that includes fish and shellfish, offering a range of flavors and textures and being an excellent source of high-quality protein, vitamins, and minerals. Understanding the different types of seafood, how to prepare them, and basic cooking techniques can enhance your culinary skills and help you enjoy the health benefits seafood offers.