HRM123 — Cooking Techniques 1
3 credit hours - 15 hours of lecture and 60 hours of laboratory. Students will develop skills and knowledge obtained in HRM 121 with an emphasis on classical cooking methods. Main topics that are discussed and practiced include soup, stock and sauce preparation, basic kitchen management techniques, food safety, sanitation, and organizational skills. Students will also taste and critique recipes prepared in a professional kitchen environment. Lab fee $250. Note: Students must provide the required uniform and knife kit. Students must earn a minimum of C (70%) to successfully pass the course and advance to the next level. Location(s) Typically Off Campus (OF) Term(s) Typically all and spring Course
Prerequisites: HRM119, HRM121