HRM205 — Cooking Techniques 2
3 credit hours - 15 hours of lecture and 60 hours of laboratory. Students will develop skills and knowledge acquired in HRM 123 to effectively prepare vegetables, grains, pasta, poultry, meat, game, and seafood. Main topics that are discussed and practiced include traditional breakfast items, the principals of entrée production, and plate presentation. Lab fee $290. Note: Students must provide the required uniform, knife kit and culinary add-on kit. Course
Prerequisites: HRM123