Dec 01, 2022  
2020-2021 Course Catalog 
    
2020-2021 Course Catalog [ARCHIVED CATALOG]

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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.

  1. Reinforce advanced methods of stewing and braising.
  2. Explain advanced methods of roasting and grilling.
  3. Restate advanced methods of sautéing and stir-frying.
  4. Reinforce advanced methods of deep-frying and pan-frying.
  5. Explain advanced methods of deep poaching and shallow poaching.
  6. Restate advanced methods of preparing soups, stocks and sauces.
  7. 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.

  1. Propose examples of dishes prepared at each modern American station or classical French brigade station.
  2. Discuss the historical impact of the French brigade system.

3. Assess meat and game preparations.

  1. Categorize varieties of muscle and game meat.
  2. Show proper preparations and proper use of equipment.

4. Critique poultry and game poultry preparations.

  1. Categorize poultry by size, game and ratites.
  2. Show proper preparations and proper use of equipment.

5. Evaluate offal preparations.

  1. Categorize offal by animal and use.
  2. Show proper preparations and proper use of equipment.

6. Assess fish and shellfish preparations.

  1. Categorize flat fish and round fish. 
  2. Categorize varieties of shellfish, crustaceans and mollusks.
  3. Show proper preparations and proper use of equipment.

7. Compare and contrast advanced culinary methods of molecular gastronomy.

  1. Explain sous vide techniques.
  2. Reinforce varied starch and thickeners.
  3. Define methods of modifying textures and viscosity.

8. Compare and contrast commercial and niche pork and beef production.

  1. Discuss farm-to-table, sustainability and modern farming practices.
  2. Assess information presented by the Iowa Beef and Pork industry councils.

9. Examine alumni connections to local industry.

  1. Show opportunities to relate class content to local connections and invite discussions.
  2. Discuss industry trends.

10. Compare finishing techniques and flavor profiles as well as spices, herbs, salts, vinegars and oils.

  1. Discriminate flavor qualities of spices, herbs, salts, vinegars and oils
  2. Practice sensory taste test evaluations.



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