Maricopa Community Colleges  HRM231AB   19956-19992 
Official Course Description: MCCCD Approval: 05/26/98
HRM231AB 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:
 
HRM231AB   19956-19992 Culinary Arts I (Hot Foods)
1. Identify and breakdown primal wholesale cuts of meats, poultry and fish. (I)
2. Cook basic meats, poultry, and fish to standards appropriate for American and International cuisine. (II)
3. Prepare garnishes and decorations for food and table to program standard. (III)
4. List, describe, and maintain sanitation practices for a commercial kitchen. (IV)
5. List safety concerns and describe procedures for responding to accidents in a commercial kitchen. (V)
6. Describe and maintain food and cost controls for a profitable commercial kitchen. (VI)
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MCCCD Official Course Outline:
 
HRM231AB   19956-19992 Culinary Arts I (Hot Foods)
    I. Breakdown of Primal Meat Cuts, Poultry, and Fish
        A. Primal/Wholesale Cuts of Meat
          1. Beef
          2. Pork
          3. Veal
          4. Lamb
          4. Poultry
        B. Wholesale Cuts of Meat
          1. Beef (loin, rib, round, chuck)
          2. Pork (ham, loin, spareribs)
          3. Veal (leg, rack/loin)
          4. Lamb (shoulder, leg, rack/loin)
          5. Poultry (dress and portion)
          6. Fish (dress, fillet, and portion)
          7. Shellfish (clean, shell, and portion)
        C. Process Meat Cuts
          1. Stew Cuts
          2. Steaks
          3. Grind
          4. Portion Cut
      II. Basic Entree Preparation
          A. Meats, Poultry, Fish, Shellfish, and Specialty Items
            1. Barbecue
            2. Braise
            3. Broil
            4. Casseroles
            5. Deep Fry
            6. Grill
            7. Roast/Bake
            8. SautŽ
            9. Steam/Poach
            10. Stew/Simmer
          B. International or Ethnic Cuisine
            1. French
            2. German
            3. Italian
            4. Oriental
            5. Mexican/Spanish
        III. Basic Food Garnishes and Decorations
            A. Hot Food Garnishes
              1. Vegetable
              2. Fruit
              3. Egg
              4. Specialty Garnishes
            B. Plate Garnishes/Buffet Table Decorations
              1. Food Type Garnishes
              2. Non-Food Type Garnishes
              3. Ice Type Decorations
          IV. Applied Kitchen Sanitation
              A. Food Sanitation Practices
                1. Food Handler
                2. Food Temperatures and Storage
                3. Food Contamination
              B. Non-Food Sanitation Practices
                1. Equipment
                2. Storage and Work Area
                3. Housekeeping Procedures
            V. Applied Kitchen Safety
                A. Working Environment
                  1. Identifying Occupational Safety Hazards
                  2. Eliminating Safety Hazards
                  3. Food Service Personal Habits
                B. Fire Safety Procedures
                  1. Types of Fires
                  2. Extinguishing Fires by Type
                  3. Reporting Fires
                  4. Fire Drills
                C. Common First Aid Procedures
              VI. Applied Food Controls and Profitability
                  A. Food Controls
                    1. Control Systems
                    2. Role of Supervisor
                    3. Security and Theft
                  B. Profitability
                    1. Capital Investment
                    2. Return on Investment
                    3. Accounting Procedures
                    4. Responding to Accounting Information
                    5. Determining Profit
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