Montgomery College 2022-2023 Catalog 
    Mar 30, 2023  
Montgomery College 2022-2023 Catalog
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HMGT 110 - Principles of Food Production- Lecture

(R only)

The study of basic principles of cookery, standardization of recipes, and production techniques. COREQUISITE(S): HMGT 111 . Two hours each week.

2 semester hours

Course Outcomes:
Upon course completion, a student will be able to:

  • Demonstrate an understanding of basic cooking theory and its application in commercial food preparation
  • Explain key differences between commercial food production and food preparation at home.
  • Demonstrate the ability to define, expand, and cost out standardized recipes
  • Demonstrate a knowledge of recipe ingredients and cooking techniques and how they work together to produce a quality food product
  • Demonstrate knowledge of key principles of production and service of the following categories of foods: stocks, sauces, and soups; meats; poultry; seafood; vegetables and starches; salads and salad dressings; eggs, milk, and cheese.
  • Demonstrate an attitude of professionalism in both an academic setting and the workplace.

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