South Puget Sound Community College Culinary Arts Program Required Knowledge & ACF Competencies 2012 for

Degree Programs
For the

American Culinary Federation Education Foundation Accrediting Commission

Effective January 2012

KNOWLEDGE AREA: Food Preparation Course Number(s) and Titles Where Competencies are met (attach Course outlines/Syllabi): CAP 137,237 PURPOSE: To develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products. To operate equipment safely and correctly. To apply knowledge of laws and regulations relating to safety and sanitation in the kitchen. 1. Define salad dressing and describe its purposes. 2. Identify, define, and describe the types of salad dressings. 3. Prepare a variety of salad dressings and evaluate the quality of each. 4. Identify a variety of common salad greens. 5. Prepare and dress greens for a salad. 6. Evaluate the quality of properly prepared and dressed green salad. 7. Identify, describe, and prepare a variety of composed salads. 8. Evaluate the quality of composed salads. 9. Identify, and describe the purpose of the elements of a sandwich. 10. Prepare a variety of hot and cold sandwiches. 11. Evaluate the quality of sandwiches.