• HPRM 3013: Advanced Culinary Skills

  3.00 Credits

  University of Memphis

  
  This course will provide the student with an in-depth understanding of primary culinary theory and techniques. The primary goal of this class is to acquire the culinary skills needed for success in a career within the food service or hospitality industry. In addition to more in-depth learning, students will develop skills including kitchen safety and sanitation, knife skills, meat and seafood identification and fabrication, dry heat cooking methods, moist heat cooking methods and combination cooking methods. The course also provides an overview of types and anatomy of poultry, meat and seafood, vegetables and fruits, pastas, legumes, and rice, and a review of the various cooking methods used in professional kitchens. PREREQUISITE: HPRM 2012
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• HPRM 3014: Pastry & Baking

  3.00 Credits

  University of Memphis

  
  This course will provide the student with an in-depth understanding of primary baking and pastry theory and techniques. The primary goal of this class is to acquire the culinary skills needed for success in a career within the food service or hospitality industry. In addition to more in-depth learning, students will develop skills including baking, yeast breads, pastry doughs and batters, custards, creams and mousses, fillings, frostings, dessert sauces, plated desserts and more.
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• HPRM 3015: Food Analysis

  3.00 Credits

  University of Memphis

  
  This course will provide the student with an in-depth understanding of food composition and analysis. The primary goal of this class is to acquire the culinary skills needed for success in a career in the food service profession. Topics include fundamentals in nutrition and food, developing and marketing healthy recipes and menus, and nutrition’s relationship to health and life span. PREREQUISITE: HPRM 2012
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• HPRM 3016: Garde Manger

  3.00 Credits

  University of Memphis

  
  This course will provide the student with an in-depth understanding of the theory and techniques of Garde Manger – the art of the cold kitchen. The primary goal of this class is to acquire the culinary skills needed for success in a career within the food service or hospitality industry. In addition to more in-depth learning, students will develop skills including cold sauces and soups, salads and sandwiches; cured and smoked foods, sausage, terrines, pâtés, galantines, and roulades; cheese, appetizers and Hors d’oeuvres; and condiments, crackers, and pickles. A key component is the total utilization of product culminating in a Grand Buffet. PREREQUISITE: HPRM 2012
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• HPRM 3017: Culinary Procur & Purchasing

  3.00 Credits

  University of Memphis

  
  This course will provide the student with an in-depth understanding of the complex and critical world of purchasing and Procurement of food items, supplies, and equipment, from selecting venders to writing specification sheets to the final purchase and delivery and through the life of the product. Study of purchasing and inventory management of foods and other supplies to include development of purchase specifications, determination of order quantities, formal and informal price comparisons, proper receiving procedures, storage management, and issue procedures. Emphasis on product cost analysis, yields, pricing formulas, controls, and record keeping at each stage of the purchasing cycle. PREREQUISITE: HPRM 2012
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• HPRM 3018: International Cuisine

  3.00 Credits

  University of Memphis

  
  This course will provide the student with an in-depth understanding of the theory and techniques of International Cuisine. From Central and South America to the exotic far East, this course will explore the cuisines of the various regions throughout the world, emphasizing the culture and the history of the region to understand the evolution of flavors within the food philosophies, and aid the learner in understanding the complex and wildly diverse world of International cuisine. PREREQUISITE: HPRM 2012
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• HPRM 3021: Artisan Breads and Pastries

  3.00 Credits

  University of Memphis

  
  This course will provide the student with an in-depth understanding of the skills and techniques of artisan breads and pastries production. Products covered include commercially yeasted breads, rolls, savory quick breads, petit fours, puff pastry, phyllo dough, pate choux, and many others. Properties and characteristics of ingredients, the baker's percentage system and scaling methods are studied, as well as proper mixing techniques, controlled fermentation, and baking methodology. With this strong foundation of knowledge, a baker or pastry chef can develop further skills, experiment with new ideas, and understand any formula. PREREQUISITE: HPRM 2012.
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• HPRM 3022: Plated Desserts

  3.00 Credits

  University of Memphis

  
  This course will provide the student with an in-depth understanding of the elements and principles of design as they relate to plated desserts. Topics include plate composition, portioning, flavor pairings, textures, temperatures, eye appeal, balance, color harmony and plate decorating/painting techniques such as stenciling and chocolate striping. Upon completion, students should be able to demonstrate competence in combining a variety of dessert components enhanced with plate decorating techniques. PREREQUISITE: HPRM 2012.
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• HPRM 3023: Chocolate and Confections

  3.00 Credits

  University of Memphis

  
  This course will provide the student with an in-depth understanding of advanced pralines, bon bons, truffles, marzipan, molded and hand-dipped chocolate, caramels, nougats, pate de fruit, and other confections using commercial production and finishing techniques. In addition, the course content includes aspects of planning, artistic design, preparation and arrangement of small showpieces made from chocolate, poured sugar, pulled sugar, blown sugar and pastillage. PREREQUISITE: HPRM 2012
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• HPRM 3024: Contemporary Cakes

  3.00 Credits

  University of Memphis

  
  This course will provide the student with an in-depth understanding of cakes that are assembled and decorated with a modern approach using the latest technology and equipment. Topics will include small cakes decorated as a whole; cakes finished in molds or rings; and items that can be used for cakes, desserts, or individual pastries. Students will use specialized equipment, practice new presentation methods, and focus on fresh products, simplicity of style, and ease of production. PREREQUISITE: HPRM 2012
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