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Jul 11, 2025
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HCM 154 - Basic Food Preparation Prerequisites: HCM 100 , HCM 180 , HCM 501 CAREER AND TECHNICAL CREDIT TYPE 2 credit(s)
Upon completion of this course, students will have attained basic skills in grilling, frying, broiling, sautéing, vegetable cookery, recipe conversion/costing and soups/stocks.
Course Learning Outcomes
1. Understand the importance of a clean and sanitized work environment. |
2. Demonstrate the knife skills basic hands-on testing. |
3. Demonstrate the mother sauce hands-on testing. |
4. Demonstrate the work station equipment testing. |
5. Demonstrate the use of a Brigade style team cooking procedure. |
6. Demonstrate fundamental skills in protein cookery. |
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