'HRM' -- Hospitality and Restaurant Management Courses
 
   
 

 
HRM 54 Course Image

HRM 54 - Basic Cooking
                Techniques   (3.0 units)
In this course, students will learn the basic principles of preparing foods for commercial operations; the use and identification of commercial tools and equipment; extending recipes; and choosing the proper food grade; evaluation of food products, and equipment usage.
 
(36 hours lecture;   54 hours lab   Degree applicable, CSU)
Advisory Prerequisite:   HRM 52 - Food Safety and Sanitation

Course Measurable Objectives:

  1. Identify and utilize commercial tools and equipment.
  2. Discuss and apply the theory of the thermo-dynamics of the application of heat.
  3. Contrast the different methods of cooking: moist heat, dry heat and dry fat heat.
  4. Integrate the different cooking methods and determine which foods require which method.
  5. Identify the five different cooking methods and evaluate their applications in various recipes.
  6. Select the proper herbs and spices and determine where they are to be used.

Course Level Student Learning Outcomes:


Students completing HRM 54 - Basic Cooking Techniques will be able to:
  1. identify and safely utilize commercial tools and equipment
  2. identify and produce the five mother sauces.
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