Maricopa Community Colleges  HRM150AB   19956-20046 
Official Course Description: MCCCD Approval: 12/14/04
HRM150AB 19956-20046 L+L 1.50 Credit(s) 1.50 Period(s)
Culinary Specialty: Southwest
Application of food preparation principles, procedures, and techniques used in preparing Southwest style foods. Emphasis placed on production in contemporary commercial kitchens.
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MCCCD Official Course Competencies:
 
HRM150AB   19956-20046 Culinary Specialty: Southwest
1. Identify entree items used in modern Southwest 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 Southwestern cuisine. (V)
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MCCCD Official Course Outline:
 
HRM150AB   19956-20046 Culinary Specialty: Southwest
    I. Modern Southwestern Menu's
        A. Definition of Southwestern Menu
        B. Entree Items
        C. Recipes
        D. Production Techniques
      II. Kitchen Tools and Equipment
          A. Proper Use of Tools
          B. Proper Use of Equipment
        III. Planning and Purchasing For Entree Items
            A. Menu Planning for Southwestern Cuisine
            B. Purchasing Standards
          IV. Preparing Southwestern Entree Items
              A. Preparation Techniques
              B. Plating and Garnishing
            V. Dining Room Serving Practices for Southwestern Cuisine.
                A. Dining Room Setup
                B. Dining Room Service
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