Learn the fundamentals of cooking, knife skills, culinary terminology, and equipment usage. Study product identification and applied cooking techniques as well as basic fabrication, practical sanitation, culinary math, soup, stock and sauce preparation. Prepare a variety of food products in a commercial kitchen setting and review quality 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: Summer 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: 06/03/2024
End Date: 07/30/2024
Location: Off-Campus
Room: Varies
Instructor: Randall Stahl (Subject to change)
Class Size: 16
Section Info: This section meets in-person from 5:30:30-10:30pm at the HCAT building. Monday and Wednesday 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.