HRM 225 - Restaurant Production and Simulation

3 credit hours - 15 hours of lecture and 60 hours of laboratory.
Understand and apply a variety of theories, methods, and philosophies of food production, service, styling, composition, and presentation. Analyze and evaluate food in regards to taste, flavor, aesthetics, construction, and rheology. Demonstrate critical thinking techniques by creating unique cookery through open-ended cooking exercises. Understand and apply industry behavioral techniques through real life simulations. Lab fee $350.

Prerequisite(s): HRM 190 and HRM 205 or permission of the Director of the HCAT Institute.

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

Course Outcomes:

Practice Contemporary and Progressive Culinary Techniques
Examine Culinary Trends
Compose Various Types of menus
Compare and Contrast Flavor Development Techniques
Employ Professionalism and Soft Skills in all Class Activities