- Type Learning
- Level Foundational
- Time Months
- Cost Paid
Culinary Cookery Essentials
Issued by
Milwaukee Area Technical College
Here's your practical pathway to highly-desired job skills on how to plan, prepare, cook & serve a variety of different creative food product dishes that focuses on developing foundational steps to starting a career in the foodservice industry. Students that complete this digital badge will have the needed & desired entry-level food preparation skills that local foodservice employers demand to be successful in a variety of food preparation duties in multi-faceted foodservice operations.
- Type Learning
- Level Foundational
- Time Months
- Cost Paid
Skills
- Demonstrate Knowledge & Use Of Commercial Kitchen Equipment & Small Wares
- Demonstrate Mise En Place Techniques
- Demonstrate Sanitation Procedures In A Professional Kitchen
- Demonstrate The Knowledge Of Final Cooking Temperatures For All Food Products
- Demonstrate The Knowledge Of Proper Food Handling For Preparing & Serving Food.
- Demonstrate Various Cookery Techniques For Various Types Of Fish & Seafood & Shellfish
- Perform Basic Meat Fabrication Tasks For Various Cuts For A Variety Of Cookery Processes
- Practice Effective Personal Hygiene Practices Related To Food Safety & Sanitation
- Proficiency In Breakfast Cookery & Food Science In Cooking & Building Flavor
- Proficiency In The Preparation Of Stocks & Sauces & All Classes Of Soups
- Proficiency In The Preparations Of Vegetables & Potatoes & Rice/Grains & Pasta Products
- Recipe Components & Proficient Knife Skills
- Techniques Of Managing Food Service Facilities & Personnel To Ensure Food Safety.
- Understanding Of Food Borne Pathogens And Their Symptoms & Prevention Measures
Earning Criteria
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Successful completion of CULMGT-112-- Food Service Sanitation (2 credits)
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Successful completion of CULART-116-- Mise en place/Culinary Fundamentals (2 credits)
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Successful completion of CULART-122--Stocks, Soups, & Sauces (1 credit)
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Successful completion of CULART-128-- Vegetables, Starches. & Grains (1 credit)
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Successful completion of CULART-124-- Meat Identifications & Fabrications (1 credit)
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Successful completion of CULART-126-- Seafood/Shellfish Cookery (1 credit)
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Successful completion of CULART-103-- Culinary Practicum (2 credits)
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All badge costs are paid via tuition associated with courses within the badge. Badges are issued to those who complete these courses with a letter grade of C or better.