Understand and apply a variety of theories, methods, and philosophies of food production, service, styling, composition, and presentation. Analyze and evaluate food in regards to taste, flavor, aesthetics, construction, and rheology. Demonstrate critical thinking techniques by creating unique cookery through open-ended cooking exercises. Understand and apply industry behavioral techniques through real life simulations. Lab fee $350. Prerequisite: HRM 190 and HRM 205 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: 03/25/2024
End Date: 05/19/2024
Location: Off-Campus
Room: Varies
Instructor: Michael R Levins (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 5:30:30-10:30pm at the HCAT building. Monday and Wednesday 5:30 pm to 6:30 pm for lecture, 6:30-10:30pm for lab.