Dec 07, 2022  
2020-2021 Course Catalog 
    
2020-2021 Course Catalog [ARCHIVED CATALOG]

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HCM 152 - Food Preparation II

Credits: 2
Lecture Hours: 2
Lab Hours: 0
Practicum Hours: 0
Work Experience: 0
Course Type: Voc/Tech
The study of the principles and procedures of quantity food production as they apply to salads, soups, vegetables, entrees and desserts. Emphasis on organization and recipe standardization.
Prerequisite: HCM 143 , HCM 144 , any AAS Core Math .
Prerequisite OR Corequisite: HCM 153  
Competencies
  1. Assess basic knowledge in food preparation.
    1. Practice proper safety and sanitation.
    2. List proper weighing and measuring techniques.
    3. Perform basic math functions.
    4. Analyze measurement conversions.
    5. Explain recipe conversions.
    6. Demonstrate recipe conversions.
  2. Critique the function and use of different knives.
    1. Identify food production knives.
    2. List proper safety techniques.
    3. Identify proper knife techniques.
  3. Compare classical knife cuts.
    1. List classical knife cuts.
    2. Discuss characteristics and uses of classical cuts.
  4. Compare varieties of vegetables.
    1. Identify different varieties of vegetables.
    2. Analyze differences in cooked vegetables.
  5. Evaluate basic stock production.
    1. Identify white and brown stocks.
    2. List fish and shellfish stocks.
    3. Identify vegetable stocks.
    4. Explain the qualities of a stock.
  6. Assess sauce cookery.
    1. Identify the proper procedure for preparing the five Grand sauces.
    2. Differentiate types of non-grand/classical sauces.
    3. List each Grand sauce.
    4. List non-grand/classical sauce.
    5. Explain the quality of the each sauce.
  7. Evaluate starch cookery.
    1. Identify types of rice, pasta and potatoes.
    2. List rice dishes.
    3. List pasta dishes.
    4. List potato dishes.
    5. Explain the quality of each starch dish.
  8. Critique preparation of breakfast items and egg cookery.
    1. Identify a variety of breakfast batter products.
    2. List the quality of prepared breakfast batter products.
    3. Identify a variety of breakfast meats.
    4. Explain the quality of prepared breakfast meats.
    5. Identify egg cookery.
    6. Explain the quality of prepared egg products.
  9. Evaluate meat cookery.
    1. Identify retail cuts of meat.
    2. Compare & Contrast cuts of meat using dry heat method and moist heat method to
    3. Achieve tenderness.
  10. Assess poultry cookery.
    1. Identify types of poultry.
    2. Explain procedure for cutting up whole chickens.
    3. Identify a poultry dish using moist heat cookery and dry heat cookery.
    4. Explain poultry cooking procedures.
  11. Compare fish cookery.
    1. Identify market forms of fish
    2. Identify types of fish.
    3. Explain the principles of fish cookery.
  12. Critique and explain Sustainability in the food service industry.
    1. Discuss through purchasing/procurement.
    2. Explain through waste control.
    3. Identify through energy conservation.
    4. Discuss in fabrication.
    5. Assess community centered purchasing.
    6. Explain through water conservation.
    7. Identify purchasing “Cents”.
    8. Discuss through recycling.
    9. Assess equipment energy use. 
    10. Discuss being a leader in sustainable practices.

Competencies Revised Date: 2020



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