BASIC FOOD PREPARATION

  • Program: Culinary Arts
  • Course: Basic Food Preparation
  • Course #: CULA1156
  • Total Credits: 4

Course Description

This course is designed to give the student fundamental knowledge, skill, and understanding of protein fabrication, stocks, sauces, soups, meat, poultry, fish, shellfish cookery, and breakfast food preparation techniques. This course also serves as a review of prerequisite courses in sanitation, math, baking, and garde manger/entremétier preparations.

Course Evaluation

Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.

Disability Services

Hennepin Technical College offers reasonable accommodations to qualified students with disabilities. If you have a documented disability that may require accommodations, contact the college’s Disability Services Director: Sara Laviolette at Brooklyn Park (763-488-2477) or Jean Kreutter at Eden Prairie (952-995-1544).

Course Goals

The following goals will be addressed in the course:
Exhibit a commitment to professionalism in the culinary arts
Evaluate the quality of raw and prepared meats, seafood, poultry, and variety meats
Prepare a variety of food products commonly served at breakfast
Perform basic fabrication tasks with meat, poultry, seafood and variety meats
Demonstrate the preparation of various stocks
Use various thickening agents
Demonstrate the preparation of a variety of soups from each category
Prepare the five grand sauces and their small sauce derivatives
Demonstrate moist, dry and combination cooking methods
Prepare meats, poultry, and fish to the correct doneness
Demonstrate a variety of cooking methods
Use various methods to preserve foods including brining, salting, curing, and smoking
Prepare written requisitions for production requirements
Demonstrate the preparation of baked goods, salads, appetizers, vegetables, starches, legumes and grains
Evaluate the taste and visual presentation of various food items

Credit Details
  • Lecture: 1
  • Lab: 3
  • MnTC Goal: 0
Course Details

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