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: 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: 01/25/2024
End Date: 05/19/2024
Location: Off-Campus
Room: Varies
Instructor: Varies (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 5:30-10:30 at the HCAT building. thursdayfrom5:30 pm to 6:30 pm for lecture, 6:30-10:30pm for lab.