| | |Time |
|Topic and Date |Description of Content |(In Contact Hours) |
|10 am | | |
|6pm | | |
|Day 1 |Kitchen Tour/Knife Practical Skills Review/ Brown Stock/ White Stock/ |Lab: 4 hr |
|Lab 1 |Fumet/Espagnole/Thickening Agents | |
|Monday 5-21-12 |Read pgs. 215-226 in LCBCF | |
|Day 2 |Course Introduction/Facility Tour/Professionalism/Foundations I Curriculum Review/Stocks/Leading Sauces |Lecture: 3 hr 15 min. |
|Lecture 1 |Read pgs. 227-240 LCBCF | |
|Tuesday 5-22-12 | | |
|Day 3 |Veloute, Béchamel Modern, Demi, Mayonnaise, Sauce Vert, Remoulade |Lab: 4 hr |
|Lab 2 | | |
|Wednesday 5-23-12 | | |
|Day 4 |Small Sauces & Cold Sauces |Lecture: 3 hr 15 min. |
|Lecture 2 |Can cutting | |
|Thursday 5-24-12 | | |
|Day 5 |Hollandaise, Tomato Sauce, Beurre Blanc |Lab: 4 hr |
|Lab 3 | | |
|Friday 5-25-12 | | |
|Day 6 |Sauce Review/Soup Overview |Lecture: 3 hr 15 min. |
|Lecture 3 | | |
|Tuesday 5-29-12 | | |
|Day 7 |Consommé Brunoise, Soupe a L’Onion Gratinee |Lab: 4 hr |
|Lab 4 |Sauce Practical Exam | |
|Wednesday 5-30-12 |