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
Ways to take the class: Hybrid
Time: 6:00PM to 10:30PM
Start Date: 08/30/2021
End Date: 12/19/2021
Room: HCAT 112
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.