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Center for Curriculum and Transfer Articulation
Cold Food and Breakfast Production
Course: CUL107

First Term: 2024 Fall
 Lec + Lab   3.0 Credit(s)   5.0 Period(s)   5.0 Load  
Subject Type: Occupational
Load Formula: T - Lab Load


Description: Cooking techniques and preparation of cold food items to include salads, sandwiches, hors d’oeuvres, and appetizers. Preparation of common breakfast foods found in restaurant operations.



MCCCD Official Course Competencies
1. Employ sound sanitation and safety practices during the production of breakfast and cold foods. (I-VII)
2. Demonstrate basic knife skills. (I-VII)
3. Assemble various types of salads commonly found in the food service industry. (III)
4. Construct a variety of hot and cold sandwiches commonly found in the food service industry. (IV)
5. Prepare hot and cold hors d`oeuvres in a creative manner. (V)
6. Demonstrate plating concepts for hot and cold appetizers. (VI)
7. Prepare common breakfast food items utilizing dry and moist heat cooking methods. (VII)
MCCCD Official Course Competencies must be coordinated with the content outline so that each major point in the outline serves one or more competencies. MCCCD faculty retains authority in determining the pedagogical approach, methodology, content sequencing, and assessment metrics for student work. Please see individual course syllabi for additional information, including specific course requirements.
 
MCCCD Official Course Outline
I. Sanitation and safety skills
   A. Cleaning and sanitizing
   B. Temperature and time control
   C. Personal hygiene
   D. Kitchen safety
   E. Proper ingredient storage
II. Basic knife skills
   A. Dices
   B. Matchsticks
   C. Chiffonade
III. Salads
   A. Categories
      1. Tossed
      2. Composed
      3. Bound
      4. Farinaceous
   B. Dressings
      1. Vinaigrettes
      2. Emulsified Dressings
      3. Mayonnaise
   C. Ingredients
      1. Greens
      2. Produce
      3. Grains
      4. Legumes
      5. Proteins
IV. Sandwiches
   A. Classifications
      1. Hot
      2. Cold
      3. Open
      4. Closed
   B. Components
      1. Breads
      2. Spreads
      3. Fillings
      4. Garnish and accompaniments
V. Hors d`oeuvres
   A. Canapes
      1. Spreads
      2. Garnish
   B. Shellfish cocktails
   C. Cheese and fruit boards
   D. Antipasti
      1. Crudite
      2. Pickles
      3. Cured and smoked proteins
      4. Other
   E. Charcuterie
   F. Cold sauces
      1. Salsa
      2. Vegetable and legume
      3. Transfer products
         a. Chips
         b. Other
VI. Appetizers
   A. Hot
   B. Cold
   C. Plate presentation
VII. Breakfast foods
   A. Eggs
      1. Moist heat cooking methods
      2. Dry heat cooking methods
   B. Batter and dough-based products
      1. Pancakes
      2. French toast
      3. Biscuits
      4. Other
   C. Breakfast sides
      1. Potato
      2. Grain
      3. Cured proteins
      4. Hash
      5. Other
 
MCCCD Governing Board Approval Date: February 27, 2024

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.