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HCM150

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Contemporary Restaurant Breakfast

Business and Social Sciences Division CLC - College of Lake County

Course Description

This course emphasizes the principles of commercial food preparation of breakfast items with continued focus on building a strong foundation in culinary skills. Topics covered include principles of breakfast cooking, from the classic to modern to regional techniques, proper cooking methods to include dry-heat, pan frying, moist heat, shirred and poached eggs. Other topics include meat cookery, griddle cakes, sides, and bakery goods typically served at breakfast will also be covered.. Students will learn the composition and operation of breakfast service including seasonings, accompaniments, presentation, and garnishes of breakfast items.

Minimum Credit Hours

3

Maximum Credit Hours

3

PCS Code

1.2

Requirements

Prerequisites: HCM 111 AND HCM 170 (both C or better). Course fee

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