HCM 362 - Culinary Topics

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

This course provides students with the opportunity to explore specialized topics in the culinary arts as determined by the instructor. Topics may include advanced cooking methods, regional or international cuisines, dietary and nutrition-focused cooking, baking and pastry arts, or emerging food trends. Emphasis is placed on applying culinary techniques, creativity, and critical thinking to develop professional-level skills within the chosen specialty. This course can be repeated for credit. This course can be repeated for credit.

Prerequisite(s):

HCM 100

HCM 344

, and

HCM 155

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

Demonstrate mastery of the specialty topic by producing dishes that reflect accuracy, creativity, and professional standards within the specialty.
Apply professional food safety and sanitation practices.
Utilize appropriate tools, ingredients, and equipment relevant to the topic.
Critique food quality based on established culinary standards and techniques.
Revise recipes or techniques to improve culinary outcome.
Adapt recipes or techniques to real-world culinary challenges.
Demonstrate professionalism and collaboration by working effectively in individual and team-based kitchen environments.
Exhibit time management, communication, and leadership appropriate to a professional culinary setting.
Identify career pathways and continuing education opportunities related to the specialty topic.
Identify replacement ingredients for specialty dietary restrictions.