HRM 121 - Introduction to Cooking

3 credit hours - 30 hours of lecture and 45 hours of laboratory.
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 fees reduced for this course. See Course Fees.

Prerequisite or Corequisite: A current ServSafe® sanitation certification, HRM 119, or permission of the Director of the HCAT Institute.

Note: Student must provide the required uniform and knife kit. Students pursuing Hospitality Business Management degree option degree or Hospitality Management certificate are exempt from purchasing the knife kit.