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 fee $290.

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. Typically offered at GB and OL; fall and spring terms.

Course Outcomes:

Demonstrate proper cooking methods
Identify foods and their properties
Demonstrate proper use of commercial kitchen equipment
Demonstrate professional disposition and workforce skills in all class activities.
Prepare all food products following sanitation standards