Maricopa Community Colleges  HRM150AD   19956-20046 
Official Course Description: MCCCD Approval: 12/14/04
HRM150AD 19956-20046 L+L 1.50 Credit(s) 1.50 Period(s)
Culinary Specialty: Oriental
Application of food preparation principles, procedures, and techniques used in preparing Oriental style foods. Emphasis placed on production in contemporary commercial kitchens.
Go to Competencies    Go to Outline
 
MCCCD Official Course Competencies:
 
HRM150AD   19956-20046 Culinary Specialty: Oriental
1. Identify entree items used in modern Oriental 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 Oriental cuisine. (V)
Go to Description    Go to top of Competencies
 
MCCCD Official Course Outline:
 
HRM150AD   19956-20046 Culinary Specialty: Oriental
    I. Modern Oriental 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 Oriental Cuisine
            B. Purchasing Standards
          IV. Preparing Oriental Entree Items
              A. Preparation Techniques
              B. Plating and Garnishing
            V. Dining Room Serving Practices for Oriental Cuisine.
                A. Dining Room Setup
                B. Dining Room Service
            Go to Description    Go to top of Competencies    Go to top of Outline