| | |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 | Show More
