HCM 199 - Batch Cooking

Credit(s) 2.00
Lab Hours: 4.00
This course is designed to further enhance students’ training in quantity cooking. The overall goal will be for students to plan, prepare, and execute banquets and buffets for varying group sizes. No

Prerequisite(s): A minimum grade of C in

HCM 155

and

HCM 156

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

Apply quantity food production principles to plan, prepare, and serve meals for large groups while maintaining quality, consistency, and safety standards.
Convert and scale standardized recipes accurately to meet production requirements and ensure portion control and cost efficiency.
Demonstrate proper use and maintenance of commercial kitchen equipment.
Implement food safety and sanitation procedures that comply with industry and regulatory standards.
Collaborate effectively as part of a production team, demonstrating communication, organization, and time management skills in high-volume kitchen environment.