厨房助理

在本课程中, learners explore the fundamental concepts of 烘焙. Through hands-on application, they examine basic skills and techniques using production equipment. Learners prepare a variety of cookies, cakes, breads, pies, and custards. They explore the relationship between planning and organization and work techniques. 完成课程后, learners will be able to explain the characteristics and functions of 烘焙 ingredients and to prepare a variety of standard baked products.

在本课程中, learners explore the basic scientific principles of food preparation and knife handling skills. 他们检查股票的准备情况, 汤, 酱汁, 蔬菜, 和淀粉，准备基本的食物. Learners explore the relationship between planning and organization and work techniques. 完成课程后, learners will be able to demonstrate basic knife handling skills and cooking techniques, and explain the significance of standards of finished produces and the conversation of nutritive values.

在本课程中, students explore the Gateway Technical College community. 他们考察大学的资源和服务, 调查导致学业成功的技能, and identify strategies for achieving educational and personal goals.

This course is intended to develop analytic reasoning and the ability to solve quantitative problems. 要涵盖的主题可能包括:建设 & interpretation of graphs; descriptive statistics; geometry & spatial visualizations; math of finance; functions and modeling; probability; and logic. 正确使用单位和尺寸, 估计, 数学符号, and available technology will be emphasized throughout the course.

A study of sanitary conditions and the methods used in applying the measure effectively. 包括导致食品污染的微生物, 腐败, 以及通过食物传播的疾病. Personal health habits necessary for food service personnel and the laws regarding sanitary practices are interpreted.

在本课程中, learners examine advanced 烘焙 techniques. They develop enhanced skills required to produce a variety of pastry doughs and intricate pastries. Learners analyze the relationship between planning and organization and work techniques. 完成课程后, learners will be able to explain the standards of the finished products from concept and design to packaging and to display and create doughs and pastries that meet professional standards for taste and appearance.

在本课程中, learners explore the basic scientific principles of protein preparation and enhance their knife skills. They examine the preparation of meats, poultry, fish, shellfish, and eggs, and prepare basic foods. Learners continue to explore the relationship between planning and organization and work techniques, 在增强自信心的同时. 完成课程后, learners will be able to demonstrate basic knife handling skills and cooking techniques, and explain the significance of standards of finished produces and the conversation of nutritive values.

在本课程中, learners examine cold food preparation techniques. 他们探索治疗的原理, 酸洗, 和香肠制作, and they prepare and creatively present a variety of salads and dressings, 调味品, 餐前小点心, 和奶酪. Learners examine the relationship between planning and organization and work techniques. 完成课程后, learners will be able to explain the effective design and presentation of cold foods and to produce a cold food display and present it creatively.

本课程着重于培养口语能力, 语言和非语言交流, 通过个人演讲提高听力技巧, 集体活动, 还有其他项目.