Dec 02, 2020  
2013-2014 Official General Catalog 
    
2013-2014 Official General Catalog [Archived Catalog]

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BHM 216 - Quantity Food Production


This course focuses on the theory and practice of cooking methods such as frying, roasting, broiling, griddle work, poaching and sauteing, 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



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