HCM 160 - Advanced Food Preparation

3.00 Credit(s)

This course will teach 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, the preparation of soups, starches, vegetables, proteins, sushi, healthy alternatives and one-bite foods. 39.6 Lec. Hrs. / 59.4 Lab Hrs.

Prerequisite(s): HCM 156, HCM 265