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.