HCM 298 - Knife Skills

CAREER AND TECHNICAL CREDIT TYPE
2 credit(s)

This course offers instruction in the proper use of knives and other culinary equipment and allow gradual growth and confidence in ability with the tools of the trade and allow all students to become proficient in this most important of tasks.

Course Learning Outcomes

1. Result in students analyzing all the basic cuts used in the industry.

2. Result in demonstration of proficiency in multiple cuts.

3. Result in unsupervised assignment of cutting tasks.

4. Provide evaluation of standard of finished product.

5. Result in ability to judge the work of others and critique for the market use of that product.

6. Result in production of a wide variety of foods into precise and consistent cuts.