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 138,238 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 stock and describe its uses. 2. Identify different types of stocks. 3. List the basic ingredients needed for making stocks. 4. Describe the functions of the ingredients. 5. Describe the process of making stocks. 6. Prepare a variety of stocks. 7. Evaluate the quality of a properly made stock. 8. Define, describe and explain the purpose of sauces. 9. Identify and prepare the grand sauces. 10. Prepare a variety of non-grand/classical sauces. 11. List the basic ingredients needed for making grand and non-grand sauces. 12. Describe the functions of the ingredients in sauces. 13. Evaluate the quality of a properly made sauce. 14. Define and describe soup and identify its two basic categories. 15. Prepare a variety of soups from each category. 16. Describe the process of making each category of soup. 17. Evaluate the quality of a properly made soup.