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  • 2012 Culinary Arts Competencies Degree Cap 125 Short Order

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    South Puget Sound Community College Culinary Arts Program Required Knowledge and ACF Competencies 2012 for degree programs. CAP 125 PURPOSE: To develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products.

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    South Puget Sound Community College Culinary Arts Program Required Knowledge and ACF Competencies 2012 for degree programs. CAP 125 PURPOSE: To develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products.

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    Download as DOCX, PDF, TXT or read online from Scribd
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    31 views2 pages

    2012 Culinary Arts Competencies Degree Cap 125 Short Order

    Uploaded by

    api-101745006
    South Puget Sound Community College Culinary Arts Program Required Knowledge and ACF Competencies 2012 for degree programs. CAP 125 PURPOSE: To develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    South Puget Sound Community College Culinary Arts Program Required Knowledge & ACF Competencies 2012 for

    Degree Programs
    For the

    American Culinary Federation Education Foundation Accrediting Commission


    Effective January 2012

    KNOWLEDGE AREA: Food Preparation Course Number(s) and Titles Where Competencies are met (attach Course outlines/Syllabi): CAP 125 PURPOSE: To develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products. To operate equipment safely and correctly. To apply knowledge of laws and regulations relating to safety and sanitation in the kitchen. 1.
    2.

    Identify and prepare a variety of breakfast meats.


    Evaluate the quality of prepared breakfast meats.

    3. 4. 5. 6. 7.

    Describe a variety of preparation techniques used in egg cookery. Cook eggs using a variety of preparation techniques. Evaluate the quality of prepared eggs. Identify and prepare a variety of breakfast batter products. Evaluate the quality of prepared breakfast batter products.

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