HRM 123 - Cooking Techniques 1

3 credit hours - 15 hours of lecture and 60 hours of laboratory.
Develop skills and knowledge obtained in HRM 121. Main topics include soup, stock and sauce preparation. Classical cooking methods are emphasized. Basic kitchen management techniques including sanitation and organizational skills are discussed and practiced. Students taste and critique recipes prepared in a professional kitchen environment. Lab fee $250.

Prerequisite(s): HRM 121 or permission of the Director of the HCAT Institute.

Note: Students must provide the required uniform and knife kit.

Course Outcomes
Upon successful completion of this course, students will be able to:

Prepare stocks, sauces and soups.
- Prepare stocks including white, brown, specialty, vegetable and court bouillon.
- Prepare leading sauces including bechamel, espagnole, tomato, hollandaise and veloute.
- Prepare various soups including consomme, broth, cream, puree, bisque, and chowder.
- Critique quality of the final product.
- Follow recipe directions.
- Demonstrate respect for the advice and guidance of the chef instructor.
- Accept responsibility for the completion of all assigned tasks.
Apply assorted cooking methods in food preparation.
- Demonstrate moist heat cooking methods including boiling, blanching, steaming, poaching, and sous vide.
- Demonstrate dry heat cooking methods including deep frying, pan frying, grilling, broiling, roasting, baking, stir frying, sauteing.
- Demonstrate combination cooking methods including braising and stewing.
- Critique the quality of the final product.
- Follow recipe directions.
- Accept responsibility for the completion of all assigned tasks.
- Demonstrate respect for the advice and guidance of the chef instructor.
Demonstrate basic knife skills.
- Demonstrate classical knife cuts.
- Demonstrate practical knife safety.
- Sharpen knives correctly using 3 sided stone and electrcal sharpener.
Prioritize production tasks during lab periods.
- Demonstrate efficient and clean work habits.
- Prioritize production of assigned tasks.
- Manage work space efficiently and safely.
- Identify proper storage methods for food items.
Demonstrate appropriate teamwork in the kitchen.
- Respect the work of other students.
- Respect the advice and guidance of the chef instructor.
- Coordinate production with members of your group.
- Coordinate sanitation tasks within a group environment.
Apply basic principles of safety and sanitation.
- Operate equipment, machinery and knives safely.
- Observe rules of sanitation during production.
- Follow directions from chef instructor and student sous chef for lab clean-up.
Identify cooking terms and vocabulary.
- Utilize appropriate culinary term with correct pronounciation.
- Integrate culinary theory with hands-on lab production.

Core Competencies
Core 1 Communication Core 3 Information Literacy Core 5 Self Management Core 7 Quantitative Reasoning Core 8 Social and Civic Responsibility Core 10 Innovative and Critical Thinking