Mar 28, 2024  
2022-2023 General Catalog 
    
2022-2023 General Catalog [ARCHIVED CATALOG]

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HCM 292 - Food Preparation


Last Date of Approval: Fall 2018

3 Credits
Total Lecture Hours: 15
Total Lab Hours: 60
Course Description:
This course offers instruction in the fundamentals of basic cooking skills, use of equipment, kitchen safety and basic recipes that are foundations for all culinary learning.

Mode(s) of Instruction: Face to Face

Course Fees: Course Materials: $50.00

Student Learning Outcomes and Objectives:
)Apply a full and clear knowledge of a variety of ingredients and understanding of basic kitchen equipment and tools.  Demonstrate various cooking techniques and styles in a safe and professional manner. Identify specific skill sets that will be needed in order to be successful in the Hospitality Industry  Create a variety of different dishes while following specific recipes or instructions  Evaluate the changes that happen to ingredients as they go through the cooking process.

Course Objectives

Discuss Equipment and Ingredient Identification List and compare Stocks, Sauces and Soup Preparations  Examine Meat, Poultry, Fish and Shellfish Preparations  Discuss Vegetables, Potatoes, Grains, Legumes and Pasta Preparations  Identify Breakfast and Garden Manger Preparations



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