HCM 307 - Intermediate Cooking Methods

3 credits

This course is a continuation of HCM 306 with an emphasis on food production in a guest-centered environment. Students will explore breakfast foods and their preparation. Students will also learn in depth the dry-heat techniques of Sautéing, Grilling and Broiling foods to varying degrees of doneness using classical techniques for all three areas. Students will plate and attractively present a variety of Sautéed, Grilled and Broiled foods for evaluation by the Chef- Instructor.

Prerequisite:
HCM 306

Corequisite:
HCM 306

Semester Typically Offered:
Fall Only