Dec 01, 2022  
2021-2022 Catalog 
    
2021-2022 Catalog [ARCHIVED CATALOG]

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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.





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