HCM 156 - Intermediate Food Prep

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

Prerequisite(s): A minimum grade of C in HCM 100, HCM 154, and HCM 180.
SLOs:
Upon successful completion of this course students will be able to:

Demonstrate skill mastery of equipment.
Demonstrate knife skills.
Demonstrate fabrication of protein.
Demonstrate the ability to work as a team member.
Demonstrate preparation of soups.
Demonstrate preparation of breakfast items.
Demonstrate various plating options using several cooking services styles.