HRM-123 Cooking Techniques I

Students will develop skills and knowledge obtained in HRM 121 with an emphasis on classical cooking methods. Main topics that are discussed and practiced include soup, stock and sauce preparation, basic kitchen management techniques, food safety, sanitation, and organizational skills. Students will also taste and critique recipes prepared in a professional kitchen environment. Lab fee $250. Prerequisites: HRM 119 and HRM 121 with a grade of C or better or permission of the Director of the HCAT Institute. Note: Students must provide the required uniform and knife kit.

Section Info: This section meets in-person from 11:00-4:00pm at the HCAT building. Meeting on Monday, 11:00 am to 12:00 pm for lecture, 12:00am-4:00pm for lab. Note: Student must provide the required uniform and knife kit.