HC 114 - Culinary Arts Basic Skills

Credit Hours: 4

The basic skills required for the preparation, presentation and storage of hot foods will be presented. Emphasis is placed on an understanding of the various cooking methods used in the commercial kitchen. The student will begin to acquire a sense of comfort and control in the kitchen, as well as the discipline to maintain a commercial food preparation environment in a safe and sanitary manner.

Course Outcomes
Upon completion of this course, the student will be able to:

maintain a safe and sanitary work environment, based on professional standards;
identify the ingredients and preparation procedures for brown and white stocks;
describe mise en place;
list the moist- and dry-heat cooking methods;
identify the ingredients and preparation procedures for clear, thickened and cream soups;
identify composition, structure and basic quality factors for meats, poultry, seafood and vegetables; and
designate and demonstrate appropriate cooking methods for particular meats, poultry, seafood and vegetables based on their composition, structure and quality factors.

Corequisites: HR 136
Concurrent Registration: HC 116
F (C, N)