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.

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. Hotel Restaurant Management degree or certificate students are exempt from purchasing the knife kit.