| 16.7% |
Student will understand and apply proper safety and sanitation standards. |
20% |
20% |
20% |
20% |
20% |
20,
20,
20,
20,
20
|
|
| 16.7% |
Student will identify and properly fabricate the classical cuts for fruits and vegetables. |
20% |
20% |
20% |
20% |
20% |
20,
20,
20,
20,
20
|
|
| 16.7% |
Student will identify and properly apply the different units of measures found in a volume feed settings. |
20% |
20% |
20% |
20% |
20% |
20,
20,
20,
20,
20
|
|
| 16.7% |
Student will properly apply appropriate cooking techniques for moist and dry heat cooking applications. |
20% |
20% |
20% |
20% |
20% |
20,
20,
20,
20,
20
|
|
| 16.7% |
Student will be able to prepare common starch dishes associated with the potato, rice and pasta. |
20% |
20% |
20% |
20% |
20% |
20,
20,
20,
20,
20
|
|
| 16.7% |
Student will identify and prepare the five leading sauces. |
20% |
20% |
20% |
20% |
20% |
20,
20,
20,
20,
20
|
|
