HPRM 4323 - Advanced Culinary Skills Lab

Credit Hours: (3)

Description: Advanced Culinary Arts prepares students for occupation and higher education programs of study related to the entire spectrum of career in the food industry, including (but not limited to) food production and services; food science; dietetics, and nutrition; baking and pastry arts. Major topics for this advanced course include: basic baking theory and skills, introduction to breads, introduction to pastry arts, nutrition, nutrition accommodations and adaptations, cost control and purchasing, and current marketing trends. Instruction and intensive laboratory experiences include commercial application of principles of nutrition, aesthetic, and sanitary selection; purchasing, storages, preparation, and service of food and food products; using and maintaining related tools and equipment; baking and pastry arts skills, managing operation in food service, food science, or hospitality establishments; providing for the dietary needs of person with special requirements, and related research, development, and testing.

Intensive laboratory experiences with commercial application are a required component of this course study. Student laboratory experiences may be either school-based or “on- the-job” or a combination of the two. Advanced Culinary Arts builds upon skills and techniques learned in Culinary Arts and Hospitality Management, which must be successfully completed before enrolling in the advanced course. Work-based experiences in the food industry are strongly encouraged. A standards-based plan guides the students’ laboratory and workbased experiences. Students are monitored in these experiences by the Advanced Culinary Arts teacher. Prerequisite(s): HPRM 2012