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

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HCM 294 - Food Preparation 2


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 the foundations for all culinary learning.The skill level attainable is increased from Food prep.

Prerequisites: HCM 292  
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 unique variety of ingredients  Demonstrate ability to use advanced cooking techniques and styles in a safe and professional manner. Identify correct ingredient pairings based on flavor profiles Create a variety of different dishes using quick and long cooking methods  Evaluate the role that a modern chef of today has in providing quality food while knowing all about the importance of using quality ingredients from approved suppliers.

Course Objectives

Analyze Fruit and Vegetable Identification and Preparation techniques 2) Identify Grilling and Roasting Techniques  Describe Sautéing, Pan Frying and Deep-Frying techniques  Describe Steaming and Poaching  Differentiate Braising and stewing, understanding the methods and reasons behind it.



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