HSP 120 — Professional Cooking II
Prerequisite: HSP 110 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 in butchery & presentation, how to properly break down, cook & present proteins like eggs, beef, game, poultry, fish & shellfish, the art of processing, smoking, curing and preserving foods such as sausage, bacon & smoked meats, Garde Manger and similar techniques used in professional cooking. A strong focus on how to balance flavors, while elevating dishes using classic techniques. 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 and the preparation of food items. 4 credit hours (2 contact hours lecture and 4 contact hours of lab).