Develop skills and knowledge obtained in HRM 121. Main topics include soup, stock and sauce preparation. Classical cooking methods are emphasized. Basic kitchen management techniques including sanitation and organizational skills are discussed and practiced. Students will taste and critique recipes prepared in a professional kitchen environment. Lab fee: $250. Prerequisites: HRM 119 and HRM 121 or permission of the Director of the HCAT Institute Note: Students must provide the required uniform and knife kit.
Term: Fall 2020
Course Type: Credit - 3 Credits
Ways to take the class: Hybrid
Start Date: 10/26/2020
End Date: 12/19/2020
Class Size: 8 - Only a few seats left!
Section Info: Face-to-face on-campus labs will be held in alignment with Maryland Emergency Orders and Guidelines and Stages to Recovery. Students should plan to meet at all the times noted for labs. Instructors will notify students of the required schedule for on-campus meetings by the first day of the semester. Lectures will be delivered online in an asynchronous format in the form of module readings, videos, discussions, and/or other presentations.