HSP 110 — Professional Cooking I
Focus on understanding the basics of cooking with an emphasis on classic French techniques, how to work in a professional kitchen setting, and the safety & sanitation requirements that come along with it. This includes techniques such as knife skills, stocks, the 5 mother sauces, soups, learning how to work with plants & veggies, how to properly caramelize onions, handling of professional kitchen tools and the techniques used in professional cooking. Also, a focus on how to balance flavors and elevate dish- es using various simple techniques, such as choosing simplicity rather than over com- plicating dishes & understanding the importance of preparation. Overview of large quantity food preparation as done in commercial foodservice establishments such as restaurants and catering. Lab work will include the handling of tools and equipment, as well as the preparation of food items such as sauces, stocks, soups, classic vegetar- ian & potato dishes, salads & related cooking techniques, etc. (2 contact lecture hours and 4 lab hours)