Nov 09, 2024  
2018-2019 Catalog 
    
2018-2019 Catalog [PAST CATALOG]

HRM 122-Culinary Arts Development

3 credit hours15 hours of lecture and 60 hours of laboratory.
Develop skills and knowledge of food preparation standards in a professional kitchen setting. Cooking methods and techniques are emphasized. Students will prepare meat, poultry, seafood, vegetable, starches, sandwiches, salads and dressings, and breakfast items. Practical applications of flavor development, presentation, nutritional balance and international influences are included. Lab fee $265.

Prerequisite(s): HRM 121  or permission of the Director of the HCAT Institute.

Note: In addition, the student must provide the required uniform of white chef coat, scarf, apron, checkered kitchen pants, black closed toe shoes and a chef hat.