Published January 1, 0001
Student Learning Outcomes
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- Understand fundamental concepts, skills, and techniques involved in basic cookery by preparing stocks, glazes, and a variety of classical and contemporary sauces and products
- Demonstrate proficiency in all basic cooking techniques and skills
- Demonstrate the total product utilization concept
- Describe and explain the proper handling and storage of food and sundry products along with proper sanitation and safety procedures and principles
- Accurately follow any given recipe and achieve the specified desired outcome
- Explain the characteristics, functions, and food sources of the major nutrients and understand and demonstrate nutritional cooking methods including how to maximize nutrient retention in baked goods and pastries
- Prepare a variety of baked goods, desserts and confectionaries, and demonstrate decorating, plating and display techniques
- Identify primal, sub-primal, and market cuts of meat, poultry and seafood
- Discuss current developments and trends in the foodservice industry
- Fabricate seafood and meats into market cuts while preparing traditional, regional, ethnic, classical and contemporary hot and cold appetizers, salads and entrées
Note: The Art Institute of Indianapolis reserves the right to alter the sequencing of classes. Some courses are offered on a rotating basis. Students should consult their Academic Advisors and/or Department Chair when creating their course schedules to ensure they are following the recommended sequence. Students must meet all co/prerequisites for courses.