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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