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Mar 29, 2024
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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 chef management. 19.8 Lec. Hrs. / 79.2 Lab Hrs.
Prerequisite(s): A minimum grade of C in HCM 156 and HCM 265
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