Maricopa Community Colleges  HRM242   19906-19985 
Official Course Description: MCCCD Approval: 06/26/90
HRM242 19906-19985 LEC 2 Credit(s) 2 Period(s)
Culinary Principles II
Advanced culinary instruction. Methodology used in contemporary kitchens, including advanced new foods, fishes, meats, fowls, and vegetables. Emphasis on pastillage, sugar pulling, ice carving, and chocolate work. Prerequisites: HRM142.
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MCCCD Official Course Competencies:
 
HRM242   19906-19985 Culinary Principles II
1. Describe and display the attributes essential to the professional in the kitchen. (I)
2. Describe the new menus, foods, and consumers found in the culinary world today. (II)
3. Identify new meat cooking methods and describe the proper way of butchering beef, lamb, pork, and veal. (III)
4. Describe the new fishes and associated technology used in today's cuisines. (IV)
5. Identify and describe the new cooking techniques used with poultry products. (V)
6. Identify the new vegetables found in today's cuisines and describe the associated new cooking techniques and garnish methodology. (VI)
7. Identify the new sauces found in today's cuisines and describe how each is maintained, served, and stored. (VII)
8. Describe the techniques used in pulled sugar, to include pastillage. (VIII)
9. Identify the hand tools used in and describe the finishing techniques applied to ice carving. (IX)
10. Identify and describe various techniques used with chocolate. (X)
11. Describe how to prepare for a professional banquet, to include purpose served and layout. (XI)
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MCCCD Official Course Outline:
 
HRM242   19906-19985 Culinary Principles II
    I. Professionalism: Professionals in the Kitchen
        A. Competencies
        B. Hand Techniques
        C. Machines
        D. Working Knowledge of the Basics
        E. Dressing the Part
      II. New Menus, Foods, and Consumers
          A. Defining the "New" in New
          B. Explaining New Foods
          C. Defining New Consumers
        III. Meats
            A. New Cooking Methods
              1. Palliards
              2. Grilling
              3. Fast roast
              4. Dry saute
            B. Butchering
              1. Beef
              2. Lamb
              3. Pork
              4. Veal
          IV. Fish
              A. New Technology
              B. New Fishes
            V. Poultry: Game and Game Birds
                A. Butchering
                B. Glove Boning
                C. New Cooking Techniques
              VI. Vegetables
                  A. New Vegetables and Lettuces
                  B. New Cooking Techniques
                  C. New Garnish Methodology
                  D. New Vegetable Philosophy
                VII. New Sauces
                    A. New Sauces
                      1. Hot cuisine
                      2. Mounted
                      3. Emulsified
                    B. How to Solve Sauce Problems
                    C. Maintainance
                    D. Serving
                    E. Storage
                  VIII. Pulled Sugar
                      A. Flowers
                      B. Bows
                      C. Baskets
                      D. Storage
                      E. Pastillage
                        1. Rolling
                        2. Keeping
                    IX. Ice Carving
                        A. Hand Tools
                          1. Care
                          2. Selection
                        B. Menu Appropriateness
                        C. The Saw
                          1. Safety
                          2. Special effects
                        D. Finishing Techniques
                      X. Chocolate
                          A. Leaves
                          B. Ropes
                          C. Cigars
                          D. Roses
                          E. Baskets
                          F. Carving
                          G. Tempering
                          H. Chocolateer Work
                        XI. The Professional Banquet
                            A. Purpose Served
                              1. Location
                              2. Informal
                              3. Formal
                              4. Problems
                              5. Menu
                              6. Service level
                            B. Layout
                              1. Linens
                              2. Lighting
                              3. Flowers
                              4. Serving pieces
                              5. China
                              6. Flatware
                              7. Room design
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