HMT 1112 Food Principles & Basic Preparation

Preparation of culinary cuisine with a wide variety of plate production techniques including soups, sauces, vegetables, fruits, grains, salads, meats, game, poultry, fish and seafood. Apply food pairing, plating, and garnishing techniques to culinary cuisine. Skill training based on American Culinary Federation competencies. Includes recipe conversion, product evaluation and maintenance of a safe, sanitary kitchen. One classroom, six lab hours per week.

Prerequisites: HMT 1101 and HMT 1107 and HMT 2201 and HMT 2207

Course Outcomes

• Students will study cooking methods and procedures for basic preparation.
• Students learn proper plate composition.
• Students will demonstrate basic and advance knife skills.
• Students will study the fabrication of specific meat products.
• Students will follow safe handling of knives, operating equipment, and food in a commercial kitchen.

Credit Hours: 4

• Classroom: 1 hour
• Lab: 6 hours

• Division: Business and Public Services
• Department: Hospitality Management

• Repeatable Credit: No
• Offered Online: No