Professional Cooking II: Cooking Techniques Experiential Learning

The course focuses on the techniques and cooking methods applied in the professional kitchen: ingredients will be examined for their features and unique traits. Special emphasis will be placed on ingredient structure and cooking methods. Students will analyze a significant selection of meats and fish. Butchering and fish filleting skills will be covered. Ingredient handling and storing, suitable cooking methods, ingredient pairing, and an introduction to food presentation and plating will be addressed.

 

This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI). CEMI are dynamic learning environments created to foster learning through a structured interaction with the community. In addition to regular lecture hours, students will be involved in learning-by-doing through real projects and integration with the local population and territory in order to removecultural and learning barriers as well as to develop a strong likelihood for success in life. The experiential learning hours are fully supervised by instructors who track students step by step during their learning experience, monitor and advise according to student needs, and support student initiative. This unique learning model allows students to benefit from an all-encompassing educational experience based on theory and practice in real enterprises, learning of comprehensive operational processes, problem-solving, leadership, and management.