• Program: Culinary Arts
  • Course: Advanced Food Preparation
  • Course #: CULA1540
  • Total Credits: 4

Course Description

This course is designed to give the student advanced knowledge, skill, and understanding of stocks, sauces, soups, meat, poultry, fish, shellfish cookery, and breakfast food preparation techniques in a restaurant production setting.

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:
Use knives with precision and accuracy
Prepare breakfast meats, eggs, cereals, and battered products in a production setting
Determine time-frame for preparing foodstuffs and schedule accordingly
Plate and present food according to standards
Test by taste various foods to be used as meal components
Write standardized recipes
Demonstrate safe and appropriate use of equipment and tools
Monitor items during cooking process
Make and use thickening agents
Make soups, stocks, and sauces
Prepare meat, fish, shellfish and poultry for a la carte and banquet production standards
Prepare various fruits, vegetables, starches and farinaceous items
Complete written requisitions for foodstuffs according to standards
Follow cleaning and sanitation program
Plan production menus that utilize a variety of service styles
Demonstrate various cooking methods and techniques

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

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