Course Description

Prep Kitchen | Develop the skills necessary to prepare soup, stock and sauce using classical cooking methods for a working restaurant. Discuss basic kitchen management techniques including sanitation and organizational skills. Taste and critique recipes prepared in a professional kitchen environment. $885 includes $285 fee. Prerequisites: HCT-333 ServSafe Sanitation Certification Corequisites: HCT-359 Hot Kitchen, HCT-360 Baking Kitchen, HCT-362 Restaurant Kitchen. Note: Students must wear HCAT uniform.

Learner Outcomes

Identify equipment and small wares used in the professional kitchen; Apply the proper cooking methods; Demonstrate the safe usage of professional kitchen hand tools and utensils; Prepare soups, stocks, and sauces; Demonstrate basic production sequencing and mise en place.

Applies Towards the Following Certificates

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