HCM 344 - Basic Food Preparation

Credit(s) 3.00
Lecture Hours: 1.00
Lab Hours: 4.00
Clinical Hours: 0.00
Co-op Hours: 0.00

This course teaches students the basic skills of grilling, frying, broiling, sauteing, vegetable cookery, recipe conversion, recipe costing, and creating soups and stocks. No

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

Manage the care of cookery equipment, including the maintenance and care for culinary knives (sharpen, hone, clean, and store knives correctly).
Demonstrate sauce and soup preparation.
Demonstrate various cooking methods.
Demonstrate understanding of food preparation techniques.
Demonstrate an understanding of fundamental knife techniques (julienne, brunnoise, dice, chiffonade, mince, batonnet).
Demonstrate an understanding of proper knife safety and handling.
Identify and choose the correct knife type for culinary application.