HCM 298 - Knife Skills
Last Date of Approval: Fall 2018
2 Credits
Total Lab Hours: 60
Course Description:
This course offers instruction in the proper use of knives and other culinary equipment and allow gradual growth and confidence in ability with the tools of the trade and allow all students to become proficient in this most important of tasks.
Prerequisites/Corequisites: none
Mode(s) of Instruction: Face to Face
Course Fees: Course Materials: $50.00
Student Learning Outcomes and Objectives:
• Analyze all the basic cuts used in the industry.
• Demonstrate proficiency in multiple knife cuts
• Construct assigned cutting tasks unsupervised.
• Evaluate the standard of finished product that is self-produced.
• Judge the work of others and critic for the market use of that product.
• Produce a wide variety of foods into precise and consistent cuts
Course Objectives
• Identify Anatomy, construction and types
• Apply Care, sharpening, maintenance and cleaning.
• Construct Types of Vegetable cuts.
• Construct Types of fruit cuts.
• Construct Types of potato cuts.
• Construct Carving and sawing.
• Analyze Other types of slicing equipment
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