HRM 205 - Cooking Techniques 23 credit hours - 15 hours of lecture and 60 hours of laboratory.
Students will develop skills and knowledge acquired in HRM 123 to effectively prepare vegetables, grains, pasta, poultry, meat, game, and seafood. Main topics that are discussed and practiced include traditional breakfast items, the principals of entrée production, and plate presentation. Lab fee $290.
Prerequisite(s): HRM 123 or permission of the Director of the HCAT Institute.
Note: Students must provide the required uniform, knife kit and culinary add-on kit.
Location(s) Typically Offered: Glen Burnie (GB) and Off Campus (OF)
Term(s) Typically Offered: Fall and spring
Course Outcomes:
Upon successful completion of this course, students will be able to:
1. Assess recipe ingredients to determine proper cooking methods
2. Demonstrate proper use of commercial kitchen equipment
3.Practice a variety of food presentation techniques.
4.Demonstrate professional sanitation, demeanor, and workforce skills in all class activities.
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