Apply cooking techniques to continue to develop skills utilizing vegetables, grains, pasta, poultry, meat, game, and seafood. Study and cook traditional breakfast items. Learn principals of entre production and plate presentation. Explore regional American cuisine and prepare classic recipes from different US regions. 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: Spring 2024
Course Type: Credit - 3 Credits
Section: 500 (Closed)
Ways to take the class: Face-to-face
Days: Varies
Time: 5:30PM to 6:30PM
Start Date: 01/22/2024
End Date: 03/17/2024
Location: Off-Campus
Room: Varies
Instructor: Michael R Levins (Subject to change)
Class Size: 16
Section Info: Note: Student must provide the required uniform, knife kit and culinary add-on kit. This section meets in-person from 5:30-10:30pm at the HCAT building om Momday and Wednesday, 5:30 pm to 6:30 pm for lecture, 6:30-10:30pm for lab.