GRADE: 12 | SCORE: Non-Weighted | PHS CREDIT: 1 | SPRING SEMESTER | ELECTIVE
COLLEGE CREDIT: 2 DMACC Credits - HCM 153
COREQUISITE: 2 DMACC Credits - HCM 152 (Food Preparation 2)
2 DMACC Credits - HCM 320 (Intro to Hospitality Industry)
PREREQUISITE: Food 2
An intermediate study of the principles and procedures of food production as they apply to vegetables, stocks, sauces, starch products, eggs, meats, poultry, and fish cookery. Emphasis on organization and recipe conversions and standardization. Involves preparation procedures and techniques to be used with vegetables, stocks, sauces, starch products, eggs, meats, poultry and fish. Establishes criteria needed to produce a standard product.
*GRADED COURSE ON INFINITE CAMPUS FOR ALL COREQUISITES & SELECTED IN COURSE REGISTRATION.
College Credit Transfer Details:
The high school offers college credit courses for students but remember, it is the students’ responsibility to request transcripts to be sent to their college of choice for transfer of credits. There is a form in the guidance office to assist you with this process. Important note: your GPA received in these courses MAY affect your college GPA. This will depend on which college you attend. Transcript Release Form