HTM 21500 - Science Of Cooking

This course examines the fundamental principles of good cooking applied to a commercial kitchen environment by examining and applying basic scientific principles. The focus is developing an understanding of the processes that will ensure consistent results of quality food preparations.

Preparation for Course
P: HTM 21400.

Cr. 3.
Notes
$50.00 lab fee; uniform and knife set assessment if not previously purchased.
Student Learning Outcomes
1. Demonstrate the importance of accurate measurements and calibration.
2. Know the effects of time and temperature on cooking.
3. Recognize the role of heat and cold in cooking from a scientific perspective.
4. Distinguish the triggers that affect the senses.
5. Recognize and employ appropriate tools and ingredients.