Learn the fundamentals of cooking, knife skills, culinary terminology, and equipment usage. Prepare a variety of food products in a commercial kitchen setting according to industry standards. Lab fee $225. Prerequisite or Corequisite: A current ServSafe Food Protection Manager Certification, HRM 119, or permission of the Director of the HCAT Institute. Note: Student must provide the required uniform and knife kit. Hotel Restaurant Management degree or certificate students are exempt from purchasing the knife kit.
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: 08/27/2024
End Date: 12/15/2024
Location: Off-Campus
Room: Varies
Instructor: Varies (Subject to change)
Class Size: 16
Section Info: This section meets in-person from 5:30:10:30pm at the HCAT building. Meeting Tuesday, 5:30 pm to 6:30 pm for lecture, 6:30-10:30pm for lab. Note: Student must provide the required uniform and knife kit