FOD3070 Short-Order Cooking
Advanced · 1 credit · HRH - Health, Recreation, and Human Services
- Description
- Students develop knowledge and skills in the principles and preparation underlying short-order cookery.
- Prerequisite
- CKA3900: Apprenticeship Safety or FOD1010: Food Basics or FOD3900: Food Safety
- Parameters
- Access to personal or commercial food preparation facility.
Outcomes The student will:
1 identify and describe a short-order kitchen
1.1 define the phrase mise en place
1.2 explain the organization of the short-order kitchen in various settings, including hotel kitchens, restaurants, catering and fast-food outlets
2 identify and apply knowledge of foods prepared, techniques employed and equipment used in the operation of the short-order kitchen
2.1 explain the need for quality food items in the short-order kitchen
2.2 demonstrate that foods prepared in the short-order kitchen can address most nutritional concerns
2.3 compare fats used in short order cooking, considering:
2.3.1 cooking properties
2.3.2 nutritional concerns
2.3.3 costs
2.3.4 handling
2.4 compare the cooking methods and mediums used by the short-order cook, including:
2.4.1 poaching
2.4.2 steaming
2.4.3 sautéing
2.4.4 grilling
2.4.5 broiling/barbecuing
2.4.6 deep-frying
2.4.7 microwaving
2.4.8 baking
2.5 compare short-order items and preparation techniques, considering:
2.5.1 time management and resources
2.5.2 nutritional concerns and consumer demands
2.5.3 new developments in food and equipment
3 demonstrate the skills and techniques necessary to the preparation and cooking of a large variety of short-order items
3.1 prepare and serve short-order items, applying appropriate cooking methods including:
3.1.1 broil/barbecue
3.1.2 poach/steam
3.1.3 grill/griddle
3.1.4 microwave
3.1.5 bake/roast
3.1.6 fry/sauté
3.1.7 deep-fry
3.1.8 toast
3.2 prepare, serve and evaluate short-order items requiring breading and battering
3.3 prepare and compare short-order convenience foods with those made from scratch, including various potato products and prebreaded and/or prebattered fish, poultry and vegetables
3.4 prepare and evaluate one or more of the following short-order items:
3.4.1 hot and/or cold sandwiches
3.4.2 breakfast foods
3.4.3 meats
3.4.4 fish and seafood
3.4.5 poultry
3.4.6 potatoes and vegetables
3.4.7 cultural foods
3.5 prepare, serve and evaluate appropriate garnishes and accompaniments for short-order items
4 identify and demonstrate safe and sanitary practices
4.1 maintain a clean, sanitary, safe work area
4.2 apply universal precautions related to:
4.2.1 personal protective equipment (PPE); e.g., hair coverings, aprons, gloves
4.2.2 hand-washing techniques
4.2.3 infectious diseases
4.2.4 blood-borne pathogens
4.2.5 bacteria, viruses, molds
4.2.6 safety and first-aid applications; e.g., back safety, cuts, slip and trip hazards
4.3 use all materials, products and implements appropriately
4.4 clean, sanitize and store materials, products and implements correctly
4.5 dispose of waste materials in an environmentally safe manner
5 demonstrate basic competencies
5.1 demonstrate fundamental skills to:
5.1.1 communicate
5.1.2 manage information
5.1.3 use numbers
5.1.4 think and solve problems
5.2 demonstrate personal management skills to:
5.2.1 demonstrate positive attitudes and behaviours
5.2.2 be responsible
5.2.3 be adaptable
5.2.4 learn continuously
5.2.5 work safely
5.3 demonstrate teamwork skills to:
5.3.1 work with others
5.3.2 participate in projects and tasks
6 create a transitional strategy to accommodate personal changes and build personal values
6.1 identify short-term and long-term goals
6.2 identify steps to achieve goals
Program of Studies 2015. Source document, © Alberta Education.