FoodService

The Dinner Plate & Breakfast Foods

  -F.S. 205 - Meats, Poultry, & Seafood   /   -F.S. 206 - Vegetables, Rice, & Pasta   /   -F.S. 207 - Breakfast Cookery

This course is the among the most intensive, difficult, and important lessons in the culinary industry. Here, we go into detail and discuss all different proteins used as the "center of the plate", as well as all of the different cuts of these animals. More importantly, you will learn how to cook these. Because not all parts of the animal were created equally, many different techniques are used- sometimes multiple techniques of cooking are used to properly cook a protein.

In addition to the center of the plate, we also focus on the accoutrements of this dinner plate. Prepare for a detail oriented look at the wide variety of vegetables, as well as different ways to cook them to accentuate different flavors and textures. You will learn how to properly cook rice, potatoes, and beans as well as learn to cook many dishes using these. You will be learning all about pasta; from dried pasta to fresh pasta, to all the different shapes that exist, as well as many popular pasta dishes served worldwide.

In "Breakfast Cookery", you will learn all the different preparations of eggs. Pancakes, waffles, muffins, and croissants will all be taught. You will learn about cereals, grains, and dairy; as well as all the meats commonly prepared for breakfast. We will then spend a week examining dairy products including how cheese is made culminating in a Fresh Mozzarella demonstration.