HRM121 — Introduction to Cooking
3 credit hours - 15 hours of lecture and 60 hours of laboratory. Learn the fundamentals of cooking, knife skills, culinary terminology, and equipment usage. Prepare a variety of food products in a commercial kitchen setting according to industry standards. Lab fee $225. Note: Students must provide the required uniform and knife kit. Students pursuing the Hotel/Restaurant Management - Hospitality Management degree option or the Hospitality Management certificate are exempt from purchasing the knife kit. Location(s) Typically Off Campus (OF) Term(s) Typically all, spring, and summer Course