|
Official Course
Description: MCCCD Approval: 02/28/95 |
|||
|
HRM240 19972-20056 |
L+L |
3 Credit(s) |
4 Period(s) |
|
Commercial Food Production |
|||
|
Application of food preparation principles, procedures, and techniques to small and large quantity food production. Emphasis on techniques and procedures used in contemporary commercial kitchens. Prerequisites: GAM100/HRM110 and HRM140. |
|||
|
|
|||
Go to Competencies Go to Outline
|
MCCCD Official Course Competencies: |
|
|
|
|
|
HRM240
19972-20056 |
Commercial Food
Production |
|
1. |
Identify and describe the types of kitchen production and explain the roles of cooks in production. (I) |
|
2. |
Identify and practice safety and sanitation methods used in food service operations. (II) |
|
3. |
Use kitchen tools and equipment in a proper and safe manner. (III) |
|
4. |
Prepare a variety of stocks and sauces used in modern kitchens. (IV) |
|
5. |
Identify and use proper techniques to prepare meat, poultry, and seafood. (V) |
|
6. |
Identify and use proper techniques to prepare vegetables, potatoes, grains and pasta. (VI) |
|
7. |
Identify and use proper techniques to prepare salads, dressings, and other pantry items. (VII) |
|
8. |
Identify and use proper techniques to prepare bakery, pastry, and other dessert items. (VIII) |
|
9. |
Identify and demonstrate effective methods of food production management. (IX) |
|
10. |
Identify and demonstrate current dining room serving practices. (X) |
|
|
|
Go to Description Go to top of Competencies
|
MCCCD Official Course Outline: |
|
|
|
|
|
HRM240
19972-20056 |
Commercial Food
Production |
|
|
|
I. Overview of Kitchen Production A. Menus and Types of Kitchen Production B. Roles of Cooks II. Safety and Sanitation A. Tools B. Equipment C. Kitchen III. Tool and Equipment Use A. Tools 1. Demonstration 2. Proper Use B. Equipment 1. Demonstration 2. Proper Use IV. Stocks and Sauces A. Major and Minor Stocks B. Mother and Small Sauces C. Contemporary Sauces V. Meat, Poultry and Seafood Preparation A. Meats 1. Roast 2. Saute 3. Broil 4. Other B. Poultry 1. Roast 2. Saute 3. Broil 4. Other C. Seafood 1. Roast 2. Saute 3. Broil 4. Other VI. Vegetables, Potatoes, Grains and Pasta Preparation A. Vegetables 1. Preparing Fresh Vegetables 2. Methods of Cooking B. Potato, Grains and Other Starches 1. Preparation 2. Methods of Cooking C. Pasta Preparation VII. Salad, Dressing, and Other Pantry Item Preparation A. Salads 1. Types 2. Preparation Techniques B. Dressings 1. Types 2. Preparation Techniques C. Pantry Item Preparation 1. Terrines 2. Pate's 3. Galantines VIII. Bakery, Pastry, and Other Dessert Items A. Breads and Yeast Products 1. Types 2. Preparation Techniques B. Pies, Pastries, and Cookies 1. Types 2. Preparation Techniques C. Cakes, Custards, and Frozen Desserts 1. Types 2. Preparation Techniques IX. Food Production Management A. Menu Planning B. Pre-costing C. Purchasing and Receiving D. Storage and Issuing E. Cost Control and Income Statements X. Dining Room Service Practices A. Levels of Service B. Dining Room Set-up C. Dining Room Service D. Dish Room |