BHM 216 - Professional Cooking
This course focuses on the theory and practice of cooking methods such as frying, roasting, broiling, griddle work, poaching and sautéing, with a basic understanding of use and care of kitchen equipment. Some items to be prepared by the student include: stocks, sauces, soups, vegetables, appetizers, sandwiches, salads, dairy products, meat, poultry, seafood, international dishes and basic bakery products.
Prerequisite: BHM 110 Sanitation and Safety
1 Class Hour, 6 Lab Hours
Learning Outcomes of the Course:
Upon successful completion of this course the student will be able to:
1. Understand the principles and theory of food production and preparation.
2. Acquire the knowledge necessary for the total production of a menu, including terminology, menu requirements, recipe reading and conversion, recipe substitution, techniques of mixing, and cooking times and temperatures.
3. Properly handle food and food products to insure wholesomeness.
4. Understand the science of food production as it relates to the individual item as well as the total recipe.
5. Become familiar with commercial food production equipment and its uses.
6. Achieve a professional attitude toward kitchen etiquette and personnel supervision.
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