Mohawk Valley Community College
                                                    Utica and Rome, New York
         			                         Course Outline
		 	         
FS111 	Food Preparation One			C-2, P-4, Cr-4

Course Description: 
This course introduces the fundamentals of commercial food preparation, with an emphasis on the use and care of tools and equipment. Proper cooking methods including sautéing, frying,
roasting, grilling, braising, broiling, poaching, stir frying and simmering are covered. Preparations include stocks, soups, sauces, vegetables, salads, starches, garnishes, sandwiches and pasta. Applied problems from the areas of food preparation, including weights, measures,
portions and conversions are incorporated.

Co-requisite: FS150 Safety & Sanitation 

Student Learning Outcomes
A.  Upon completion of the course, students will demonstrate the ability to accurately:
•	Apply proper kitchen terminology in a professional environment
•	Identify, use, clean and care for kitchen equipment 
•	Identify various products including meats, dairy, fruits, vegetables, and starches
•	Weigh and measure food items for production using dry and liquid measuring tools
•	Follow recipes in a food production environment
B.	Upon completion of the course, students will be able to effectively function in a commercial kitchen by:
•	Demonstrating the proper use of a Chef knife and other essential equipment
•	Practicing the concept of Mise en Place
•	Demonstrating competence in basic cooking methods: 
o	steaming, 
o	poaching, 
o	braising, 
o	sautéing, 
o	frying, 
o	roasting, 
o	broiling
•	Demonstrating competence in proper production of:
o	stocks, 
o	soups, 
o	sauces, 
o	salads, 
o	vegetables, 
o	starches, 
o	meats, and 
o	garde manger
•	Demonstrating proper recipe formulation and costing
•	Demonstrating proper food handling practices and techniques in compliance with Safety and Sanitation standards

Major Topics:
Professionalism
Food Safety and sanitation
Tools and equipment
Mise en place
Principles of cooking
Stocks and sauces
Soups
Vegetable cookery
Egg cookery
Potato, grain cookery
Salads and dressings
Sandwiches
Poultry cookery

Revised 6/20/204 LT