HCM 137 Food Preparation I
Semester course, fall semester only

Food Preparation I introduces students to basic cooking principles.  Topics include an overview of kitchen equipment, safety, sanitation and basic preparation methods that includes soups, salads, sandwiches, breakfast items, vegetables and starches.  Students will be exposed to the hospitality industry through textbook work and customer experiences. 

HCM 100 Sanitation and Safety Semester course, fall semester only

Sanitation and Safety presents basic food safety and sanitation requirements as well as employee safety in a food service facility.  Emphasis focuses on inherent problems in maintaining a safe food supply and strategies to provide a wholesome product.  The course outlines National Institute for the Food Industry (NIFI) standards and state food sanitation regulations.  Topics include food spoilage and microbiology; government regulations regarding purchasing, storage, preparation and service of wholesome food; requirements for equipment and physical plant sanitation; and guidelines for employee safety.

HCM 142 Food Production (Lab)
Semester course, spring semester only

Food Production (Lab) introduces students to basic skills and techniques of cooking.  Students prepare food items in the various stations of the professional kitchen, rotating through the kitchen to practice proper use of equipment, safety, sanitation, and to produce basic quality menu items.  Students prepare to serve the customer by practice in catering and dining room service.  Some job shadowing experiences may be available.

For more Detailed information about requirements and prerequisites download the Class Booklet (pdf format)