HCM 180 - Food Fundamentals

Prerequisites:
HCM 100
CAREER AND TECHNICAL CREDIT TYPE
2 credit(s)

This course is an overview of foodservice and culinary arts. Students look at industry structure, developing trends and influences of management. Students will develop their awareness of food products and the world of food.

Course Learning Outcomes

1. Student will understand how to enter the field of culinary arts, maintain the expected level of professionalis, and advance through the industry.

2. Understand the process of the brigade system and its importance in the commercial kitchen.

3. Develop an appreciation of historical invluences in culinary arts.

4. Develop foundational knowledge of food products and production techniques.

5. Develop a general awareness of different service styles and how each interact.

6. Understand a variety of terminology that relate to culinary arts.