This course focuses on the theory and practice of dry heat, moist heat and combination cooking methods such as, but not limited to, frying, roasting, broiling, braising, shallow frying, poaching and sauteing, with a basic understanding of use and care of kitchen equipment. Some items to be prepared by the student include: stocks, mother sauces, soups, vegetables, starches, appetizers, sandwiches, salads, dairy products, meat, poultry, seafood.

Prerequisite- Corequisite
Prerequisite: BHM 110 Sanitation and Safety

Credits: 4
Hours: 1 Class Hour, 6 Lab Hours

Course Profile
Learning Outcomes of the Course:
Upon successful completion of this course the student will be able to:

1. Understand the principles and theory of food production and preparation.
2. Engage the total production of a menu, including terminology, menu requirements, recipe reading and conversion, recipe substitution, techniques of mixing, and cooking times and temperatures.
3. Understand and demonstrate scientific reasoning applied to the natural world pertaining to cooking.
4. Apply data in a scientific way to quantify protein shrinkage, loss and trim in a variety of proteins.