Dec 08, 2022  
2020-2021 Course Catalog 
    
2020-2021 Course Catalog [ARCHIVED CATALOG]

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HCM 170 - Culinary Cuisine Lab

Credits: 3
Lecture Hours: 0
Lab Hours: 6
Practicum Hours: 0
Work Experience: 0
Course Type: Voc/Tech


Preparation of intricate and difficult classical cuisine dishes. Students will rotate through the cooking stations of the traditional brigade kitchen and then prepare food for service to the public. A la carte preparation is emphasized.
Prerequisite: HCM 167  
Prerequisite OR Corequisite: HCM 168  
Competencies
1. Evaluate a variety of basic stocks.

  1. Describe the functions of the ingredients in stock preparation.
  2. Produce stocks needed for soups and sauces.
  3. Evaluate the quality of a properly made stock.

2. Critique a variety of grand sauces and small sauces needed for restaurant service.

  1. Produce grand sauces.
  2. Evaluate the quality of a properly made grand sauce.
  3. Produce small sauces.
  4. Evaluate the quality of a properly made small sauce.

3. Assess a variety of soups.

  1. Understand the application needed for each soup production.
  2. Produce soups needed for restaurant service.
  3. Evaluate the quality of a properly made soup.

4. Decide on a variety of salads and salad dressings needed for restaurant service.

  1. Produce and dress greens for a salad.
  2. Evaluate the quality of a properly prepared and dressed salad.
  3. Produce a variety of composed salads.
  4. Evaluate the quality of composed salads.
  5. Prepare a variety of salad dressings and evaluate the quality of each.

5.    Assess a variety of sautéed foods using the sauté techniques.

  1. Demonstrate the ability to sauté foods using the flipping motion.
  2. Demonstrate the ability to cook food to the proper doneness by sautéing.
  3. Evaluate the quality of sautéed items. 

6. Critique a variety of food products by roasting or baking.

  1. Roast meats, poultry, and fish to the correct doneness to develop the best flavor and texture in the finished dish.
  2. Evaluate the quality of roasted items.

7.  Assess a variety of grilled or broiled food products.

  1. Grill or broil foods to the proper doneness.
  2. Evaluate the quality of grilled or broiled items.

8.  Critique the process of stewing and braising various food products noting similarities and differences.

  1. Braise and stew foods to the proper doneness.
  2. Evaluate the quality of braised and stewed items.

9. Evaluate the process of shallow-poaching, poaching and simmering various food items.

  1. Prepare shallow-poached foods properly and produce a sauce that incorporates the cooking liquid.
  2. Prepare a court bouillon for poaching various food items.
  3. Poach and simmer foods to the proper doneness.
  4. Evaluate the quality of poached and simmered foods.

10. Judge protein cookery

  1. Perform basic fabrication tasks with various meats, poultry, fin fish and   shellfish.
  2. Demonstrate proper roast meat carving and slicing techniques.

11. Assess duties of the boulangerie station.

  1. Produce a variety of breads and bread products for table bread service.
  2. Evaluate bread products via standard quality product specifications.

12. Perform duties of the dessert station. 

  1. Produce a signature dessert for restaurant service.
  2. Construct high-end plate presentation for all desserts.
  3. Decorate and garnish desserts.

13. Manage wheel/expediter duties for restaurant service.

  1.  Report new ticket received from printer.
  2.  Communicate food item needs from ticket to station leaders.
  3.  Prioritize items based on timing of service. 
  4.  Assist plating all food items.
  5.  Organize completed ticket food items in window for service.
  6.  Prepare a variety of vegetables, starches, legumes ,and grains using basic cooking techniques.

14. Evaluate sanitation and safety.

  1. Demonstrate good personal hygiene and health habits in a laboratory setting.
  2. Demonstrate acceptable procedures when preparing potentially hazardous foods to include time/temperature principles.

15. Assess ordered items for service to the public.

  1. Produce all subassemblies (mise en place) for on-line menu item production.
  2. Produce all items to order in an on-line setting in a timely fashion.
  3. Finish products by taste, smell, and appearance as needed for standard quality product.
  4. Plate and present all complete on-line ordered menu items. 
  5. Use with ease all kitchen equipment.



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