HC 124 - Introductory Hot Foods

Credit Hours: 4

A selection of soups, vegetables, starches and entree items are prepared to familiarize the students with menu items served in the hospitality industry. Lecture demonstration and student participation will focus on the production and attractive presentation of hot food items. Theory and practice in cooking methods such as deep frying, poaching, sautéing, broiling and roasting will be covered. The student will be introduced to the requisitioning and costing done by a sous or executive chef.

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

demonstrate the proper use of tools and operation of equipment needed for food preparation, production and storage;
demonstrate safe and sanitary procedures for food preparation and storage;
fulfill the requirements of the laboratory maintenance schedule;
demonstrate an increased proficiency in the culinary techniques (organization, knife, mise en place) used in hot food preparation over introductory level skills;
employ elementary menu planning techniques, select a starch and vegetable accompaniment for a given entrée;
calculate the proper amounts for the entire class of all ingredients needed for the recipe, and requisition them from the storeroom;
write a clear, accurate recipe for the starch and vegetable items then complete a recipe cost analysis report for these recipes;
identify proper preparation techniques, storage and handling methods and characteristics for fruits, vegetables, tubers and roots, and farinaceous ingredients; and
successfully demonstrating to chef instructors handling, cooking and serving seasonal vegetables, starch and\ or potato, and a basic entrée in the time set.

Prerequisites: HC 114, HC 116
S (C, N)