HCM 160 - Advanced Food Preparation

Prerequisites:
HCM 156 and MAT 743
CAREER AND TECHNICAL CREDIT TYPE
3 credit(s)

Through this course students will develop food preparation and professional standards at an advanced level. Skill areas addressed include knife cuts, industry based equipment, mother sauces and their derivatives, culinary brigade, chef management, and the preparation of soups, starches, vegetables, protein, sushi, healthy alternatives and one-bit foods.

Course Learning Outcomes

1. Supervise a kitchen staff.

2. Proficiently perform in the work processes of the back of the house.

3. Confidently fabricate meat, pooooultry and fish.

4. Produce mother sauces and derivatives.

5. Demonstrate a superior knowledge and skill in the classic knife cuts.

6. Competently use industry based equipment.

7. Produce amus bouch, tapas, and dim sonh styles of service.