Jul 11, 2025  
2024-2025 Catalog 
    
2024-2025 Catalog [ARCHIVED CATALOG]

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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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