Maricopa Community Colleges  HRM270   19906-19955 
Official Course Description: MCCCD Approval: 06/26/90
HRM270 19906-19955 L+L 3 Credit(s) 4 Period(s)
Commercial Food Production
Application of food preparation principles, procedures, and techniques to small and large quantity food production. Emphasis on techniques and productions in contemporary commercial kitchens. Prerequisites: HRM 105 and HRM 127.
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MCCCD Official Course Competencies:
 
HRM270   19906-19955 Commercial Food Production
1. Use food production tools and equipment in a safe manner. (I)
2. Describe basic cooking concepts, including the structure and use of recipes. (II)
3. Prepare basic stocks, soups, and sauces. (III)
4. Prepare basic salad and dressing items. (IV)
5. Prepare basic meat and poultry menu items. (V)
6. Prepare basic fish and shellfish menu items. (VI)
7. Prepare basic vegetable menu items. (VII)
8. Identify and use basic baking practices and procedures. (VIII)
9. Prepare yeast and dough products. (IX)
10. Prepare cake and icing products. (X)
11. Prepare basic cream, custard, pudding, and sauce products. (XI)
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MCCCD Official Course Outline:
 
HRM270   19906-19955 Commercial Food Production
    I. Safe Use of Food Production Tools and Equipment
        A. Cooking Equipment
        B. Processing Equipment
        C. Holding and Storing Equipment
        D. Pots, Pans, and Containers
        E. Measuring Devices
        F. Knives
        G. Hand Tools
        H. Small Equipment
      II. Basic Cooking Concepts
          A. Effects of Heat on Foods
          B. Heat Transfer
          C. Cooking Times
          D. Cooking Methods
            1. Moist heat
            2. Dry heat
            3. Dry heat using fat
            4. Microwave
            5. Summary of cooking terms
          E. Seasoning and Flavoring
            1. Definitions
            2. Common ingredients
            3. Herbs and spices
          F. The Recipe: Its Structure and Use
            1. The written recipe
            2. Meaasurement
            3. Converting recipes
            4. Food cost
        III. Preparation of Stocks, Soups, and Sauces
            A. Stocks
              1. Ingredients
              2. Procedures
              3. Recipes
              4. Reduction and glazes
              5. Convenience bases
            B. Soups
              1. Preparation
              2. Service
              3. Clear soups
              4. Thick soups
            C. Sauces
              1. Preparation
              2. Roux
              3. Other thickening agents
              4. Finishing techniques
              5. Sauce families
              6. Production
          IV. Salad Preparation
              A. Salads
                1. Types
                2. Ingredients
                3. Procedures
                4. Arrangement and presentation
                5. Recipes and techniques
              B. Salad Dressings
                1. Ingredients
                2. Emulsions in salad dressings
                3. Oil and vinegar dressings
                4. Emulsified dressings
                5. Other dressings
            V. Meat and Poultry Preparation
                A. Meat
                  1. Composition and structure
                  2. Quality factors
                  3. Basic cuts
                  4. Temperatures affecting tenderness
                  5. Cooking meats
                B. Poultry
                  1. Composition and structure
                  2. Quality factors
                  3. Roasting and baking
                  4. Broiling and grilling
                  5. Simmering and poaching
                  6. Dressings and stuffings
              VI. Fish and Shellfish Preparation
                  A. Composition and Structure
                  B. Quality Factors
                  C. Special Problems in Cooking Fish
                  D. Cutting Fish
                  E. Baking and Broiling
                  F. Deep Frying
                  G. Poaching and Simmering
                VII. Vegetable Preparation
                    A. Controlling Quality Changes During Cooking
                      1. Texture
                      2. Flavor
                      3. Color
                      4. Nutrient losses
                      5. General rules
                      6. Standards of quality
                    B. Methods of Cooking
                    C. Starches
                      1. Potatoes
                      2. Rice
                      3. Pasta and dumplings
                    D. Fresh Vegetables
                  VIII. Baking Practices and Procedures
                      A. Basic Principles
                        1. Formulas and measurement
                        2. Mixing and gluten development
                        3. The baking process
                      B. Ingredients
                        1. Flours, meals, and starches
                        2. Fats
                        3. Sugars
                        4. Liquids
                        5. Eggs
                        6. Leavening agents
                        7. Salt, flavorings, and spices
                    IX. Yeast Product Production
                        A. Understanding Yeast Doughs
                          1. Yeast product types
                          2. Mixing techniques
                          3. Steps in yeast dough production
                          4. Bread faults and causes
                        B. Dough Formulas and Techniques
                          1. Bread and dough formulas
                          2. Make-up techniques
                          3. Rolled-in doughs
                          4. Mixing and production methods
                      X. Cake and Icing Production
                          A. Understanding Cake Making
                            1. Basic mixing methods
                            2. Cake formula types
                            3. Scaling and panning
                            4. Baking and cooling
                            5. Common cake faults and causes
                          B. Cake Formulas
                            1. Creaming method
                            2. Two-stage method
                            3. Foaming method
                          C. Icings: Production and Application
                            1. Producing and handling icings
                            2. Assembling and icing cakes
                            3. Decoration
                        XI. Basic Cream, Custard, Pudding, and Sauce Production
                            A. Sugar Cooking
                            B. Basic Custards and Creams
                            C. Puddings
                            D. Bavarians, Chiffons, and Mousses
                            E. Souffles
                            F. Frozen Desserts
                            G. Dessert Sauces
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