Feb 01, 2023  
2015-2016 Catalog 
    
2015-2016 Catalog [PAST CATALOG]

HRM 121 - Introduction to Cooking

3 credit hours - 30 hours of lecture and 45 hours of laboratory.
Learn the causes and prevention of food-borne illness, maintenance of sanitary conditions. Take the national food safety certification by the National Restaurant Association (NRA) designed for food service professionals. A certification from the NRA is issued to students who satisfactorily complete the course and pass the examination. 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: Prerequisite or corequisite: HRM 119  or permission of the Director of the HCAT Institute.

Note: Students must provide the required uniform and knife kit. Hotel Restaurant Management degree or certificate students are exempt from purchasing the knife kit.