Maricopa Community Colleges  HRM150AF   19956-20046 
Official Course Description: MCCCD Approval: 12/14/04
HRM150AF 19956-20046 L+L 1.50 Credit(s) 1.50 Period(s)
Culinary Specialty: Special /Entrees
Application of food preparation principles, procedures, and techniques used in preparing speciality entree items. Emphasis placed on production in contemporary commercial kitchens.
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MCCCD Official Course Competencies:
 
HRM150AF   19956-20046 Culinary Specialty: Special /Entrees
1. Identify specialty entrees used in modern restaurants. (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 specialty entrees. (III)
4. Demonstrate proper techniques for preparing and presenting entree items. (IV)
5. Identify and demonstrate current dining room serving practices for speciality entrees. (V)
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MCCCD Official Course Outline:
 
HRM150AF   19956-20046 Culinary Specialty: Special /Entrees
    I. Speciality Entrees
        A. Definition of Speciality Entrees
        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 Speciality Entrees
            A. Menu Planning
            B. Purchasing Standards
          IV. Preparing Speciality Entrees
              A. Preparation Techniques
              B. Plating and Garnishing
            V. Dining Room Serving Practices for Speciality Entrees
                A. Dining Room Setup
                B. Dining Room Service
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