4 courses with the subject HCFC, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
HCFC 100Fundamentals of Culinary Arts2.0
Focusing on fundamental culinary techniques and criteria for selecting quality ingredients, this course will offer an introduction to culinary technique as applied to plant-based foods. After an introduction to knife skills, sanitation, food and kitchen safety, culinary math, and nutrition science, the course teaches a broad range of cooking methodologies for preparing health-centered foods. This will begin an exploration of the techniques and methods that are the foundation of fine cooking.
HCFC 110Foundations of Health-Centered Culinary Arts 1 –2
hours In the course, we continue your education in plant-forward cuisine to include a variety of bean and grain, stock, sauce, and soup preparations. We will discuss sustainable food systems and our impact on the environment. You will explore the health and culinary benefits of fermented foods, create mixed and composed salads, and make classic vinaigrettes. This course also includes health-centered approaches to cooking with alternative dairy products and eggs, and an in depth look at the role of carbohydrates and fiber in our diets.
HCFC 120Foundations of Health-Centered Culinary Arts 2: High- Protein
Foods – 2.0 Credit Hours In this course we teach how health-centered protein sources come in a variety of forms. This course covers fabricating chicken, fish and shells fish, and apply basic culinary techniques to prepare them. Students will also explore the health benefits of protein-rich foods and create plant- based protein-rich meals, making fresh tofu and seitan from scratch, and utilizing ingredients such as tempeh and mushrooms.
HCFC 130Foundations of Health-Centered Culinary Arts 3: Advanced
Culinary Applications – 2.0 Credit Hours In this course, This course covers the use ofsea vegetables in both sweet and savory dishes and prepare a variety of pod, seed, bulb, and cruciferous vegetables. Students will also learn sandwich production, multi-day restaurant simulation, an introduction to plating techniques. Continuing our exploration of nutritional topics, we investigate the role of fats and oils in human health and in improvisational cooking. We will spotlight nutrients of concern for health-centered diets.
