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.
SLOs:
Upon successful completion of this course students will be able to:

Demonstrate supervision of a kitchen staff.
Perform proficient work processes in the back of the house.
Fabricate meat, poultry, and fish confidently.
Produce mother sauces and derivatives.
Demonstrate advanced knowledge and skill in the classic knife cuts.
Utilize industry based equipment competently.
Produce amuse bouche, tapas, and dim sum styles of service.