Maricopa Community Colleges  HRM150AC   19956-20046 
Official Course Description: MCCCD Approval: 12/14/04
HRM150AC 19956-20046 L+L 1.50 Credit(s) 1.50 Period(s)
Culinary Specialty: European
Application of food preparation principles, procedures, and techniques used in preparing European style foods. Emphasis placed on production in contemporary commercial kitchens.
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MCCCD Official Course Competencies:
 
HRM150AC   19956-20046 Culinary Specialty: European
1. Identify entree items used in modern European 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 European cuisine. (V)
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MCCCD Official Course Outline:
 
HRM150AC   19956-20046 Culinary Specialty: European
    I. Modern European Menu's
        A. Definition of European 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 European Cuisine
            B. Purchasing Standards
          IV. Preparing European Entree Items
              A. Preparation Techniques
              B. Plating and Garnishing
            V. Dining Room Serving Practices for European Cuisine
                A. Dining Room Setup
                B. Dining Room Service
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