HRM 123 - Cooking Techniques 1

3 credit hours - 15 hours of lecture and 60 hours of laboratory.
Develop skills and knowledge obtained in HRM 121. Main topics include soup, stock and sauce preparation. Classical cooking methods are emphasized. Basic kitchen management techniques including sanitation and organizational skills are discussed and practiced. Students will taste and critique recipes prepared in a professional kitchen environment. Lab fee $250.

Prerequisite(s): HRM 119 and HRM 121 or permission of the Director of the HCAT Institute.

Note: Students must provide the required uniform and knife kit. Typically offered at GB and OL; fall and spring terms.

Course Outcomes:

Practice proper cooking methods and preparation techniques in food production.
Discuss cooking terms & vocabulary.
Schedule production tasks during lab periods.
Demonstrate professional disposition and workforce skills in all class activities.