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

HRM 205 - Cooking Techniques 2

3 credit hours - 15 hours of lecture and 60 hours of laboratory.
Explore techniques and develop skills to cook a variety of vegetables, grains and pastas. Learn meat cookery including poultry, beef, veal, lamb, pork, game and seafood. Study traditional breakfast items and elements of entrée production. Learn nutritional considerations and plate presentation as well as kitchen management. Lab fee $290.

Prerequisite(s): HRM 123  or permission of the Director of the HCAT Institute.

Note: Students must provide the required uniform and knife kit.