HCM 259 - Jams, Jellies, and Preservatives
Last Date of Approval: Spring 2019
2 Credits
Total Lecture Hours: 15
Total Lab Hours: 30
Course Description:
This course will provide basic knowledge in the preserving and saucing, fruits, vegetables, and preserves for use in professional kitchens and bakeries.Making of multiple Jams, jellies and preserving vegatables and fruits.
Corequisites: NONE
Prerequisites: NONE
Prerequisites/Corequisites: NONE
Mode(s) of Instruction: Face to Face
Course Fees: Course Materials: $25.00
Student Learning Outcomes and Objectives:
Explain the value of preserving fruits, vegetables, and sauces for the professional bakery and restaurant. List ways to minimize waste and food cost. Describe different formulas with the preserves. Investigate new recipes and flavors.
Course Objectives: Compose preserved foods and sauces Produce Formulas for Jams, Jellies, pickles, sauces, fillings. Discuss Pros and cons with canning. Investigate and apply different uses of pectin.
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