Culinary Principles I
Course Information
Subject
HCM
Course Number
111
Division
Status
Active
Course Title
Culinary Principles I
Course Description
This course introduces students to the principles of commercial food preparation with emphasis on the development of a basic foundation of culinary skills. Topics covered include the history of culinary arts, development of modern food service, classic and modern kitchen brigades, kitchen sanitation and safety, recipes and menus, professional kitchen tools and equipment, knife safety, flavors and flavorings, dairy products, mise en place, cooking principles, stock and sauce preparation, and soup identification and preparation.
Minimum Credit Hours
4
Maximum Credit Hours
4
Total Completions Allowed for Credit
1
Lecture - Lab Hours
(2-6)
Requirements
Prerequisite: College Reading and Writing Readiness or concurrent enrollment in ENG 109 or ELI 109 AND Basic Algebra Readiness or concurrent enrollment in MTH 114 OR as outlined under agreements for programs with specific high school or employee partners. Corequisite: HCM 113. Course fee
PCS Code
1.2