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HRM-121 Introduction to Cooking

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 sanitation 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: Fall 2021

Course Type: Credit - 3 Credits

Section: 500

Ways to take the class: Hybrid

Days: M

Time: 6:00PM to 10:30PM

Start Date: 08/30/2021

End Date: 12/19/2021

Location: Off-Campus

Room: HCAT 112 Building:
Hospitality Culinary Arts and Tourism Institute

Instructor: Randall Stahl

Class Size: 8

Section Info: This is a hybrid section with mandatory in-person on-campus meetings Mondays, 6:00 to 10:30pm, and an online component. This course meets at the HCAT building in Glen Burnie.