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Dec 11, 2024
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Spring 2020 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 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:
- Understand the principles and theory of food production and preparation.
- 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.
- Demonstrate familiarity and correct usage of commercial food production equipment.
- Display and conduct a professional attitude toward kitchen etiquette and personnel supervision.
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