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 entrÃ©e production. Learn nutritional considerations and plate presentation as well as kitchen management. Lab fees reduced for this course. Refer to Course Fees.

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

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