HCM 180 - Food Fundamentals

Credit(s) 2.00
Lecture Hours: 2.00
This course is an overview of foodservice and culinary arts. Students look at industry structure, developing trends and influences of management. Students will develop their awareness of food products and the world of food.

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

Demonstrate an understanding of how to enter the field of culinary arts, maintain the expected level of professionalism, and advance through the industry.
Demonstrate an understanding of the process of the brigade system and its importance in the commercial kitchen.
Develop an appreciation of historical influences in culinary arts.
Develop foundational knowledge of food products and production techniques.
Develop a general awareness of different service styles and how each interact.
Demonstrate an understanding of a variety of terminology that relate to culinary arts.