HCM 154 - Basic Food Preparation

Credit(s) 2.00
Lecture Hours: 1.00
Lab Hours: 2.00
This course teaches students the basic skills of grilling, frying, broiling, sautéing, vegetable cookery, recipe conversion, recipe costing, and creating soups and stocks.

Corequisite(s): HCM 180
SLOs:
Upon successful completion of this course students will be able to:

Care for cookery equipment.
Demonstrate sauce and soup preparation.
Demonstrate various cooking methods.
Demonstrate food preparation techniques.