HCM 156 - Intermediate Food Prep

Prerequisites:
HCM 100, HCM 154, HCM 180
CAREER AND TECHNICAL CREDIT TYPE
3 credit(s)

Upon completion of this course, students will have attained a medium level of skills in equipment usage, knife skills including mandolin, starches and vegetable cookery, protein fabrication, derivative sauces, fish and shell fish cookery, stone oven and Rational cooking, beginning sous vide cookery, and sanitation skills.

Course Learning Outcomes

1. Demonstrate skill masterty of equipment, knife skills, fabrication of protein, and working as a team member.