Culinary Techniques, the third volume in MAVCC’s Culinary Arts Series, has gone to press and will be available in time for Fall 2009 classes. Following up on the success of Culinary Concepts and Beverage Management, the Techniques curriculum is designed to give students in the food service industry a solid grounding in the mechanics of commercial food production.
Topics covered in the publication include: Kitchen Orientation; Hand Tools and Utensils; Equipment in a Commercial Kitchen; Basic Cooking Principles; Stocks, Soups, Sauces, and Gravies; Salads and Dressings; Fruits and Vegetables; Starches; Sandwiches and Hors d’Oeuvres; Cheese, Eggs, and Dairy; Breakfast Cookery; Meats and Other Protein Sources; Basic Baking; Cakes and Cookies; Pies, Pastries, and Soufflés; Beverages; and Garde Manger.
Culinary Techniques is a competency-based integrated curriculum; the contents of MAVCC’s instructional materials are tied to measureable and observable learning outcomes that align with American Culinary Federation (ACF) Knowledge and Skills Competencies. These materials are structured so that instructors and students have a clear understanding of what will be covered and how students will be evaluated as they move through each unit of instruction. Culinary Techniques aligns with CareerTech Testing assessments in the Hospitality Career Cluster: Bakery Cook, Cold Food/Prep Cook, Hot Food Cook, and Food Handler.
The new book is packed with features, including:
Over 200 assignment and job sheets, allowing students to gain experience over course material through research, thought problems, hands-on exercises, procedures and demonstrations
Student supplements and enrichment resources, which broaden the curriculum through research and independent study opportunities
Unit review and testing materials for each unit of instruction
PowerPoint© presentations for each unit, permitting instructors to customize content to suit individual program requirements and local resources
Topics covered in the publication include: Kitchen Orientation; Hand Tools and Utensils; Equipment in a Commercial Kitchen; Basic Cooking Principles; Stocks, Soups, Sauces, and Gravies; Salads and Dressings; Fruits and Vegetables; Starches; Sandwiches and Hors d’Oeuvres; Cheese, Eggs, and Dairy; Breakfast Cookery; Meats and Other Protein Sources; Basic Baking; Cakes and Cookies; Pies, Pastries, and Soufflés; Beverages; and Garde Manger.
Culinary Techniques is a competency-based integrated curriculum; the contents of MAVCC’s instructional materials are tied to measureable and observable learning outcomes that align with American Culinary Federation (ACF) Knowledge and Skills Competencies. These materials are structured so that instructors and students have a clear understanding of what will be covered and how students will be evaluated as they move through each unit of instruction. Culinary Techniques aligns with CareerTech Testing assessments in the Hospitality Career Cluster: Bakery Cook, Cold Food/Prep Cook, Hot Food Cook, and Food Handler.
The new book is packed with features, including:
Over 200 assignment and job sheets, allowing students to gain experience over course material through research, thought problems, hands-on exercises, procedures and demonstrations
Student supplements and enrichment resources, which broaden the curriculum through research and independent study opportunities
Unit review and testing materials for each unit of instruction
PowerPoint© presentations for each unit, permitting instructors to customize content to suit individual program requirements and local resources
Instructional/Task Analysis, identifying the cognitive skills (what the student should know) and psychomotor skills (what the student should be able to do) for each unit of instruction
Duty/Task Crosswalk to ACF Standards, identifying the national skill standards covered in the publication and listing specifically by unit number and objective or assignment and/or job sheet where the skills are covered.
The Culinary Techniques curriculum consists of a Teacher CD, and a Student Edition including a Student Guide and Student Workbook.
For more information about Culinary Techniques, visit the MAVCC online catalog at http://www.mavcc.com/, contact Customer Service at 1-800-654-3988, or send an e-mail to customerservice@mavcc.com.
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