HCM 156 - Intermediate Food Prep

3.00 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. 19.8 Lec. Hrs. / 79.2 Lab Hrs.

Prerequisite(s): HCM 100, HCM 154, and HCM 180 with a minimum grade of C.