HCM 160 - Advanced Food Preparation

Credit(s) 3.00
Lecture Hours: 1.00
Lab Hours: 4.00
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.

Prerequisite(s): A minimum grade of C in HCM 156 and HCM 265