HRM 122 - Culinary Arts Development

3 credit hours - 15 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.