Gourmet Foods
FN-5-88
The discovery of a new dish
does more for
human happiness
than the discovery of
a new star.
-Jean-Anthelme Brillat-Savarin
French author and gastronome
NYS Education Department
Course Description
Gourmet Foods is an in-depth course in
food preparation. Students will learn about advanced preparation techniques,
the importance of food appearance and presentation, and the use of
specialized equipment. Careers related to food photography, food journalism,
and food styling will be addressed. It is suggested that the module on
Careers be integrated throughout the course rather than taught as a separate
module.
Course Outline
Module 1: Culinary Excellence (3 weeks) A. Review of Basic Techniques
1. Measuring
2. Safety
3. Equipment
4. Terms
B. Gourmet Foods Defined
1. What is Gourmet?
2. Quality Ingredients
3. Spices, Herbs, and Seasonings
4. Master Techniques
5. Menu Planning
6. Presentation & Table Settings
Module 2: Preparing Gourmet Foods(13 weeks) A. Appetizers
B. Soups & Sauces
C. Breads
1. Quick
2. Yeast
D. Salads
1. Appetizer
2. Main Dish
3. Accompaniment
4. Dessert
E. Entrees
1. Meat
2. Poultry
3. Fish
F. Vegetables
G. Fruits
H. Desserts
1. Cakes
2. Meringues
3. Cookies
4. Pies & Pastry
I. Beverages
J. Gifts From the Kitchen
Module 3: Careers(2 weeks)
