Jun 19, 2019  
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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- Corequisite
Prerequisite:  BHM 110 Sanitation and Safety

Credits: 3
Hours
1 Class Hour, 6 Lab Hours
Course Profile
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. Engage 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. Demonstrate familiarity and correct usage of commercial food production equipment.
  4. Display and conduct a professional attitude toward kitchen etiquette and personnel supervision.




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