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.
Term: Fall 2024
Course Type: Credit - 3 Credits
Section: 500
Ways to take the class: Face-to-face
Days: Varies
Time: 5:30PM to 6:30PM
Start Date: 08/26/2024
End Date: 10/20/2024
Location: Off-Campus
Room: Varies
Instructor: Varies (Subject to change)
Class Size: 16
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.