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Culinary Principles II

Course Information

Subject

HCM

Course Number

112

Status

Active

Course Title

Culinary Principles II

Course Description

This course is a continuation of Culinary Principles I with emphasis on the development of a strong foundation in culinary skills. Topics covered include identification of vegetables used in food service operations and proper cooking methods, the range of vegetarian diets, identification and cookery of various starches, identification and preparation of salads and salad dressings, and the identification of the fruits used in food service operations, and sandwich 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 AND Basic Algebra Readiness AND HCM 111 (C or better). Course fee

PCS Code

1.2