HRM 205 - Cooking Techniques 2

3 credit hours - 15 hours of lecture and 60 hours of laboratory.
Apply cooking techniques to continue to develop skills utilizing vegetables, grains, pasta, poultry, meat, game, and seafood. Study and cook traditional breakfast items. Learn principals of entrée production and plate presentation. Explore regional American cuisine and prepare classic recipes from different US regions. Lab fees reduced for this course. See Course Fees.

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

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