Oct 02, 2023  
2016-2017 Catalog 
2016-2017 Catalog [PAST CATALOG]

HRM 205 - Cooking Techniques 2

3 credit hours - 15 hours of lecture and 60 hours of laboratory.
Explore techniques and develop skills to cook a variety of vegetables, grains and pastas. Learn meat cookery including poultry, beef, veal, lamb, pork, game and seafood. Study traditional breakfast items and elements of entrée production. Learn nutritional considerations and plate presentation as well as kitchen management. Lab fee $290.

Prerequisite(s): HRM 123  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:

  • Explain how heat is transferred through conduction, convection and radiation
    • Define conduction, convection, and radiation
    • Apply dry, moist, and combination cooking methods
  • Produce a variety of breakfast items
    • prepare an omelette
    • prepare breakfast meats
    • prepare a variety of breakfast quick breads
    • apply cooking methods to egg recipes
    • identify breakfast cereals & grains
    • prepare typical breakfast beverages
  • Demonstrate proper use of commercial kitchen equipment
    • Practice safe operation of the equipment & smallwares
    • Apply sanitary practices when using equipment
  • Discuss use of commercial kitchen equipment
    • Assemble/disassemble various kitchen equipment
    • Explain the proper use of kitchen equipment
  • Describe the composition of eggs
    • Discuss the use of egg yolk and whites
    • Explain the various uses for eggs
  • Apply various cooking methods to meat, game, poultry, fish, and shellfish
    • Prepare meat, game, poultry, fish, and shellfish using dry, moist, and combination cooking methods
    • Critique on the proper application of a cooking method
    • Explain the effects of heat when applied to proteins
  • Identify the primal, subprimal and fabricated cuts of beef, veal, lamb, pork, and game
    • Apply proper cooking methods to the proper cuts of meat
    • Fabricate various cuts of meat, poultry, and seafood to industry standards
    • Demonstrate proper receiving & storing standards
    • Calculate yield test for sub primal and fabricated cuts
  • Identify various fruits & vegetables and apply multiple cooking methods
  • Demonstrate the ability to manage time through multi tasking and communication
  • Perform basic butchering procedures
  • Identify market forms of fish & shellfish
  • Identify Meat & Poultry inspection and grading practices
  • Prepare a variety of grains, rice, and legumes
  • Prepare all food products following sanitation standards
Core Competencies
Core 1 Communication Core 3 Information Literacy Core 5 Self Management Core 6 Scientific Reasoning Core 8 Social and Civic Responsibility Core 10 Innovative and Critical Thinking