Maricopa Community Colleges  HRM150AA   19956-20046 
Official Course Description: MCCCD Approval: 12/14/04
HRM150AA 19956-20046 L+L 1.50 Credit(s) 1.50 Period(s)
Culinary Specialty: American
Application of food preparation principles, procedures, and techniques used in preparing American style foods. Emphasis placed on production in contemporary commercial kitchens.
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MCCCD Official Course Competencies:
 
HRM150AA   19956-20046 Culinary Specialty: American
1. Identify entree items used in modern American menu's. (I)
2. Identify and demonstrate components of proper kitchen tool and equipment use. (II)
3. Identify and demonstrate proper techniques for planning and purchasing for entree items. (III)
4. Demonstrate proper techniques for preparing and presenting entree items. (IV)
5. Identify and demonstrate current dining room serving practices for American cuisine. (V)
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MCCCD Official Course Outline:
 
HRM150AA   19956-20046 Culinary Specialty: American
    I. Modern American Menu's
        A. Definition of American Menu
        B. Entree Items
        C. Recipes
        D. Production Techniques
      II. Kitchen Tool s and Equipment
          A. Proper Use of Tools
          B. Proper Use of Equipment
        III. Planning and Purchasing For Entree Items
            A. Menu Planning for American Cuisine
            B. Purchasing Standards
          IV. Preparing American Entree Items
              A. Preparation Techniques
              B. Plating and Garnishing
            V. Dining Room Serving Practices for American Cuisine.
                A. Dining Room Setup
                B. Dining Room Service
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