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Course Description

Hot Kitchen | Learn cooking fundamentals, knife skills, culinary terminology and equipment usage. Product identification and applied cooking techniques as well as basic fabrication are emphasized. Explore practical sanitation, culinary math, soup, stock and sauce preparation. Prepare food in a commercial kitchen setting; review quality standards. $1,723 includes $730 fee. Corequisites: HCT-360 Baking Kitchen, HCT-361 Prep Kitchen, HCT-362 Restaurant Kitchen. Students are required to take all four Professional Cooking skills classes. Note: Books and knife kit included. Students must purchase two complete HCAT uniforms from Mercer.

Learner Outcomes

Discuss the history of culinary arts and the importance of classical cooking in today's kitchen; Identify equipment and small wares used in the industry; Prepare assigned food products according to regulatory standards; Demonstrate proper knife skills, kitchen safety and sanitation procedures; Identify how current trends, including sustainability and farm-to table, are being implemented in the food service industry.

Applies Towards the Following Certificates

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