HRM 121 - Introduction to Cooking

3 credit hours - 15 hours of lecture and 60 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 fee $225.

Prerequisite or Corequisite: A current ServSafe® Food Protection Manager 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. Typically offered at GB and OL; fall, spring, and summer terms.

Course Outcomes:
Upon successful completion of this course, the student will be able to:

Identify the characteristic features of food service kitchens, including organization, layout and skill levels for typical kitchen jobs or assignments.
Identify commercial kitchen equipment.
Identify professional kitchen small wares, hand tools and utensils for proper usage.
Prepare assigned food products according to standards.
Demonstrate professional sanitation, demeanor, and workforce skills in all class activities.