PGHM 172: Kitchen Management/Food Preparation. In this course students will study and practice the fundamental skills necessary to function competently in a kitchen. Via practical hands on experience this course will provide students with a glimpse of the day in the life of a chef and the culinary world. Professionalism, teamwork, proper safety and sanitation procedures are all a part of any well run kitchen and will be emphasized in this course. This hands-on course covers aspects of food preparation and safety considerations. During the course the students prepare foods, learn how to create "eye appeal" in food preparation, understand timing and prepare foods for event(s).
Prerequisites: Food Safe Level 1
Crosslisted: RHOT 172
Accessibility Services Notice
standard statementCourse Details| Total number of weeks | 2 |
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| Total Credits | |
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| Total Hours | 45 |
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Typical hours per week breakdown| Lecture | 1 |
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| Lab (lab, field, computer) | 21.5 |
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Outcomes
Upon successful completion of this course, the learner will be able to:
- select and make use of appropriate kitchen wares;
- model appropriate safety and sanitation behaviors in the kitchen;
- apply Food Safe course knowledge during hands on learning;
- identify and prepare standard recipes, and yield tests;
- prepare basic food preparation for consumption at events/ and or the cafeteria; and
- model appropriate professional behaviors.
Grading Table
Competency Based
See the Academic Calendar for General Information including how to withdraw from course(s) and other regulations.
Disclaimer
standard statement