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May 06, 2024
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2023-2024 College Catalog [***ATTENTION: THIS IS AN ARCHIVED CATALOG***]
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HRM 240 - Commercial Food Production
Credits: 3
Lab/Lecture: Two lecture. Two Lab.
Introduction to the operations, principles, and presentation techniques associated with the large and small commercial food services industry.
Course Outcomes:
Students will be able to:
- identify kitchen types and their unique applications;
- determine kitchen organization, staffing, and equipment needs;
- explain the evolution of food service kitchens;
- determine safety/sanitation issues pertaining to kitchen operations;
- determine procedures for preparing a variety of food sources;
- name the important substances of which foods are made and discuss how cooking affects foundation stocks, sauces, soups, vegetables, pastas, entrees, and baked items;
- demonstrate a variety of cooking methods in creating quality foundation stocks, sauces, soups, vegetables, pastas, entrees and baked items;
- determine the essentials of service and presentation;
- recognize the importance of menu presentation.
Prerequisite(s): HRM 140
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