HCM 168 - Advanced Culinary Cuisine Credits: 2 Lecture Hours: 2 Lab Hours: 0 Practicum Hours: 0 Work Experience: 0 Course Type: Voc/Tech Discussion of the more intricate and difficult cooking principles and techniques of classical cuisine, along with planning for advanced culinary cuisine. Prerequisite: HCM 167 Corequisite: HCM 170 Competencies 1. Interpret and define classical cooking terminology including cooking techniques, ingredients and equipment.
- Reinforce advanced methods of stewing and braising.
- Explain advanced methods of roasting and grilling.
- Restate advanced methods of sautéing and stir-frying.
- Reinforce advanced methods of deep-frying and pan-frying.
- Explain advanced methods of deep poaching and shallow poaching.
- Restate advanced methods of preparing soups, stocks and sauces.
- Define common temperature ranges both for cooking style preparation and or finished internal temperatures.
2. Interpret classical French brigade terminology and relate it to the modern American Kitchen.
- Propose examples of dishes prepared at each modern American station or classical French brigade station.
- Discuss the historical impact of the French brigade system.
3. Assess meat and game preparations.
- Categorize varieties of muscle and game meat.
- Show proper preparations and proper use of equipment.
4. Critique poultry and game poultry preparations.
- Categorize poultry by size, game and ratites.
- Show proper preparations and proper use of equipment.
5. Evaluate offal preparations.
- Categorize offal by animal and use.
- Show proper preparations and proper use of equipment.
6. Assess fish and shellfish preparations.
- Categorize flat fish and round fish.
- Categorize varieties of shellfish, crustaceans and mollusks.
- Show proper preparations and proper use of equipment.
7. Compare and contrast advanced culinary methods of molecular gastronomy.
- Explain sous vide techniques.
- Reinforce varied starch and thickeners.
- Define methods of modifying textures and viscosity.
8. Compare and contrast commercial and niche pork and beef production.
- Discuss farm-to-table, sustainability and modern farming practices.
- Assess information presented by the Iowa Beef and Pork industry councils.
9. Examine alumni connections to local industry.
- Show opportunities to relate class content to local connections and invite discussions.
- Discuss industry trends.
10. Compare finishing techniques and flavor profiles as well as spices, herbs, salts, vinegars and oils.
- Discriminate flavor qualities of spices, herbs, salts, vinegars and oils
- Practice sensory taste test evaluations.
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