HRM 225 - Restaurant Production and Simulation3 credit hours - 15 hours of lecture and 60 hours of laboratory.
Apply a variety of theories, methods, and philosophies of food production, service, styling, composition, and presentation in a restaurant simulation setting. At the end of this course students will be able to demonstrate critical thinking techniques by creating unique culinary dishes through open-ended cooking exercises. 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, knife kit and culinary add-on kit.
Location(s) Typically Offered: Glen Burnie (GB) and Off Campus (OF)
Term(s) Typically Offered: Spring
Course Outcomes:
Upon successful completion of this course, students will be able to:
1. Practice contemporary and progressive culinary techniques.
2. Compose various menus to fit specific service styles while accounting for numerous dietary restrictions.
3. Utilize critical thinking, spontaneous knowledge recall, product knowledge and time management in a variety of hospitality industry specific scenarios.
4. Demonstrate professional sanitation, demeanor, and workforce skills in all class activities.
|
