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Nov 03, 2025
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2014-2015 Official General Catalog [Archived Catalog]
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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 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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