Maricopa Community Colleges  HRM231AA   19956-19992 
Official Course Description: MCCCD Approval: 05/26/98
HRM231AA 19956-19992 LEC
LAB 		0.50 Credit(s)
2.50 Credit(s) 		0.50 Period(s)
7.50 Period(s)
Culinary Arts I (Hot Foods)
Theory and practice in planning and preparing hot foods in a commercial kitchen. Experience in preparing and cooking foods from each major hot food area: soups, sauces, entrees, and vegetables. Designed to develop knowledge and skills used in modern commercial kitchens. Prerequisites: Admission to program or permission of department. Corequisites: HRM233 and HRM235.
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MCCCD Official Course Competencies:
 
HRM231AA   19956-19992 Culinary Arts I (Hot Foods)
1. Design and plan a menu to be used in a commercial kitchen. (I)
2. Project, order, receive, and properly store food stuffs. (II)
3. Prepare stocks and soups to industry standard. (III)
4. Prepare a variety of fresh, frozen, dehydrated/dried, and canned vegetables as the menu dictates. (IV)
5. Prepare a variety of farinaceous products to menu standard. (V)
6. Prepare basic lead, secondary, and specialty sauces to industry standard. (VI)
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MCCCD Official Course Outline:
 
HRM231AA   19956-19992 Culinary Arts I (Hot Foods)
    I. Elementary Menu Design and Planning
        A. Market Plan for Clientele
          1. Type and age of clientele
          2. Meal period
          3. Price range of menu
        B. Production Facility
          1. Type of Equipment Available
          2. Work space available
          3. Skills of personnel
          4. Storage space available
        C. Fixed and Adjustable Costs
          1. Fixed
          2. Food
          3. Labor
          4. Other adjustable costs
        D. Advanced Menu Design
          1. Style of menu
          2. Price range
          3. Format and layout
      II. Food Stuff Planning and Organization
          A. Projecting and Ordering
            1. Developing customer count projections
            2. Projecting the menu
            3. Purchasing for the menu
          B. Receiving and Storage
            1. Ordering and receiving
            2. Meal production scheduling
            3. Food stuff storage
        III. Basic Stock and Soup Preparation
            A. Stock Preparation
              1. Brown
              2. White
              3. Other
            B. Soup Preparation
              1. Hot Soup
              2. Cold Soup
          IV. Basic Vegetable Preparation A. Fresh, Frozen and Canned
                1. Steam
                2. Bake
                3. Saute
                4. Deep Fry
                5. Simmer
              B. Dehydrated/Dried Vegetables
                1. Legumes
                2. Dehydrated
            V. Basic Farinaceous Products
                A. Rice
                B. Barley
                C. Dressings
                D. Pasta
              VI. Basic Sauces
                  A. Lead or Mother
                    1. Brown or espagnole
                    2. White or bechmael
                    3. Tomato
                    4. Veloute
                    5. Hollandaise
                  B. Secondary
                  C. Specialty
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