COMMERCIAL COOKERY COURSE OUTLINE

Areas of Study:
Introduction to the Food Industry
• History of Food Services
• Development of Modern Food Service
• Menu
• Recipe
• Measurement
• Food Service Staff
• Standards of Professionalism

Safety & Sanitation

• Safe Work Habits
• Personal Hygiene & Sanitation
• Fire Safety
• First Aid
• Food Sanitation

Tools & Equipment

• Using Small Hand Tools
• Operating a Range, Grill, Griddle, Fryer, Broiler & Steamer
• Operating a Microwave Oven
• Selecting, Cleaning & Using Pots & Pans
• Operating & Maintaining Small Electrical Equipment

Stocks, Sauces & Soups

• Thickening Agents
• Stock Preparation
• Sauce Preparation
• Use of commercial bases

Kitchen Organization & Food Preparation

• Weights & Measures
• Kitchen Terms
• Basic Kitchen Organization
• Food Composition & Nutrition Fundamentals
• Effect of Heat on Food

Starches
• Clean, Prepare & Cook Potatoes
• Select, Identify & Prepare Rice Vegetables & Fruits
• Selecting Appropriate Vegetables & Fruits
• Cook Vegetables & Fruits
• Clean, Prepare & Cut
The Pantry
• Types of Sandwiches
• Salad Ingredients
• Salad Dressings
• Fillings & Spreads for Sandwiches
• Arrangement & Presentation of Salads

Baked Goods & Desserts

• Baking Ingredients & Principles
• Baker’s Percentages & Measurement
• Quick Breads
• Cookies

Career Opportunities in Commercial Cookery

• Cafeteria Work

CLASS EXPECTATIONS:
SAFETY
• Do not do something that would put other people (or yourself) in danger of any
kind!
• Always think before you act!
• Report all dangerous situations or injuries to me right away!

QUESTIONS
• Ask me questions whenever you need clarification about something!
• DO NOT feel silly for asking a genuine question!
• Take the time to see me during breaks, or after school, if you need additional
clarification or assistance with an assignment!

TREATMENT OF OTHERS
• Be respectful to everyone in the classroom!
• NO abusive language or comments will be tolerated!
• Support your classmates in activities, projects and cooking labs!

I HAVE READ AND UNDERSTAND OUR CLASS EXPECTATIONS

DATE: ____________________

SIGNATURE:
__________________________
MARK BREAKDOWN
Your midterm & final report card mark will be based upon the following:
COMMERCIAL COOKERY PORTFOLIO 40%

FIRST CONFERENCE 10%

FINAL CONFERENCE 10%

FOODSAFE STANDARDS 10%

CAFETERIA WORK 10%

TESTS/QUIZES/FINAL 20%

TOTAL 100%

Special Note:
PLEASE USE COMMON SENSE! YOU ARE ALL YOUNG ADULTS, AND I DON’T
WANT TO MAKE A RULE FOR EVERYTHING!!!

Commercial Cookery
Aim, Goals & Foundational Objectives
Aim
The aim of Commercial Cooking is to provide students with the knowledge and skills
necessary for entry level skills into the food service industry and/or to articulate with
Level I in the professional cook trade.

Goals
Awareness: To become aware of required pre-employment skills within the food service
industry.

Employability Skills: To develop teambuilding skills by working cooperatively with

others.

Personal Management Skills: To promote self-esteem, confidence, and a positive

attitude toward the food service industry.

Communications: To develop effective social and communication skills for business

environments.

Connections between School & Work: To create a connection between the world or
school and the world of work.

Foundational Objectives:
 To understand basic terminology and fundamental practices related to cooking.
 To use, maintain and operate common kitchen tools and equipment.
 To understand and apply safety and sanitation practices when selecting,
preparing, serving and storing food.
 To clean, prepare, cook and store foods using techniques to achieve suitable
color, flavor and texture and maintain nutritive values.
 To understand the processes and participate in the preparation and presentation
of a variety of foods.
 To prepare and present foods in an attractive, efficient and logical manner.
 To be familiar with and practice emergency procedures.
 To be aware of career and job opportunities in the food service industry.
 To become familiar with the post-secondary training programs offered in the local
hospitality curricula.
 To recognize, value and develop the personal skills and abilities that apply to the
workplace.
 To participate in a work study experience in a restaurant or institutional
environment.
LEARNING OBJECTIVES FOR EVERY MODULE

INTRODUCTION TO THE FOOD INDUSTRY

 TO REVIEW THE HISTORY OF THE FOOD INDUSTRY
 TO CONSIDER THE EFFECTS OF RECENT DEVELOPMENTS IN FOOD
TECHNOLOGY ON MODERN
 FOOD SERVICE
 TO EXAMINE HOW THE MENU INFLUENCES THE USE OF RESOURCES IN
THE FOOD INDUSTRY
 TO EXAMINE THE SIGNIFICANCE OF THE RECIPE FOR FOOD
PREPARATION
 TO EXAMINE AND COMPARE MEASUREMENT STANDARDS USED IN THE
FOOD INDUSTRY
 TO LIST FOOD ESTABLISHMENTS IN THE COMMUNITY
 TO OUTLINE THE VARIOUS ROLES OF FOOD SERVICE STAFF WITHIN THE
INDUSTRY
 TO BE AWARE OF THE STANDARDS OF PROFESSIONALISM

SAFETY & SANITATION

 TO DESCRIBE HOW CUTS, MACHINE INJURIES, FALLS, BURNS, & STRAINS
CAN BEPREVENTED
 TO PRACTICE APPROPRIATE GROOMING & PERSONAL HYGIENE
 TO EVALUATE THE IMPORTANCE OF A CLEAN & SANITARY WORK AREA
 TO IDENTIFY HOW FOOD BORNE ILLNESS IS SPREAD & DESCRIBE WAYS
TO PREVENT IT
 TO COMPLETE A RECOGNIZED BASIC FOOD-HANDLING COURSE
 TO DESCRIBE TYPES OF FIRES & THE APPROPRIATE KINDS(S) OF
EXTINGUISHER(S)
 TO DEMONSTRATE PROPER EVACUATION AND NOTIFICATION OF
OFFICIALS

TOOLS & EQUIPMENT

 TO IDENTIFY & CORRECTLY USE BASIC HAND TOOLS & UTENSILS
 TO UNDERSTAND THE BASIC OPERATION OF GAS & ELECTRICAL
EQUIPMENT
 TO CLEAN EQUIPMENT EFFECTIVELY
 TO PRACTICE HANDLING, CLEANING, STORING, USING, & SHARPENING
KNIVES SAFELY

KITCHEN ORGANIZATION & FOOD PREPARATION

 TO PRACTICE BASIC ORGANIZATION PRINCIPLES
 TO MEASURE ACCURATELY
 TO UNDERSTAND NUTRITION FUNDAMENTALS
 TO UNDERSTAND FOOD COMPOSITION & THE EFFECT OF HEAT ON FOOD
 TO DEFINE & DEMONSTRATE COOKING TERMS & PROCEDURES
STOCKS, SAUCES & SOUPS
 TO MAKE BASIC BROTH & CREAM SOUPS

VEGETABLES & FRUITS

 DEMONSTRATE APPROPRIATE METHODS OF STORING & HANDLING
VEGETABLES & FRUITS
 TO IDENTIFY TYPES OF VEGETABLES & SELECT THEM ACCORDING TO
SIZE, SHAPE, COLOR,
 FRESHNESS & LACK OF DAMAGE
 TO CLEAN & PREPARE VEGETABLES & FRUITS

BAKED GOODS & DESSERTS

 TO UNDERSTAND BASIC BAKING INGREDIENTS & PRINCIPLES
 TO CALCULATE REQUIRED INGREDIENTS FOR BAKING FORMULAS AND
MEASURE THEM ACCURATELY
 TO MAKE BASIC QUICK-BREADS EMPLOYING THE BISCUIT & MUFFIN
METHODS
 TO PREPARE COOKIES USING A VARIETY OF METHODS

THE PANTRY
 TO PREPARE SANDWICHES USING A VARIETY OF BREADS & FILLINGS
 TO IDENTIFY, SELECT & PREPARE SALAD INGREDIENTS
 TO PREPARE A VARIETY OF SALAD DRESSINGS
 TO PREPARE, STORE & HANDLE A VARIETY OF SALADS

STARCHES
 TO IDENTIFY, SELECT, CLEAN & STORE MAJOR TYPES OF POTATOES
 TO PRACTICE COOKING POTATOES USING SEVERAL METHODS
 TO MAKE A BASIC SIMMERED RICE PREPARATION

CAREER OPPORTUNITIES IN COMMERCIAL COOKERY

 TO GAIN A BETTER UNDERSTANDING OF THE APPRENTICEABLE TRADES
 TO UNDERSTAND HOW THE HIGH SCHOOL CURRICULUM ARTICULATES
WITH LEVEL I APPRENTICESHIP
 TO LIST CAREER OPPORTUNITIES RELATED TO THE FOOD SERVICES
INDUSTRY
 TO IDENTIFY PERSONAL SKILLS & INTERESTS THAT MAY LEAD TO A
CAREER IN THE FOOD SERVICES INDUSTRY
 TO EXPLORE PERSONAL JOB/CAREER POSSIBILITIES