HCM 156 - Intermediate Food Prep

3.00 Credit(s)

This course will teach students how to attain an intermediate level of skills in equipment usage, knife skills, starches and vegetable cookery, protein fabrication, derivative sauces, fish and shell fish cookery, advanced soups, breakfast items, stone oven and Rational cooking, beginning sous vide cookery, cooking service styles, and sanitation skills. 19.8 Lec. Hrs. / 79.2 Lab Hrs.

Prerequisite(s): A minimum grade of C in HCM 100, HCM 154, and HCM 180