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.