HRM-205 Cooking Techniques 2

Students will develop skills and knowledge acquired in HRM 123 to effectively prepare vegetables, grains, pasta, poultry, meat, game, and seafood. Main topics that are discussed and practiced include traditional breakfast items, the principals of entrée production, and plate presentation. Lab fee $290. Prerequisite: HRM 123 or permission of the Director of the HCAT Institute. Note: Student must provide the required uniform of white chef coat, scarf, apron, checkered kitchen pants, black closed toe shoes and a chef hat.

Section Info: This section meets in-person from 5:30:30-10:30pm at the HCAT building. Monday and Wednesday 5:30 pm to 6:30 pm for lecture, 6:30-10:30pm for lab. Note: Student must provide the required uniform, knife kit and culinary add-on kit.