HRM 123 - Cooking Techniques 1

3 credit hours - 15 hours of lecture and 60 hours of laboratory.
Students will develop skills and knowledge obtained in HRM 121  with an emphasis on classical cooking methods. Main topics that are discussed and practiced include soup, stock and sauce preparation, basic kitchen management techniques, food safety, sanitation, and organizational skills. Students will also taste and critique recipes prepared in a professional kitchen environment. Lab fee $250.

Prerequisite(s): HRM 119  and HRM 121  with a grade of C or better or permission of the Director of the HCAT Institute.

Note: Students must provide the required uniform and knife kit. Students must earn a minimum of C (70%) to successfully pass the course and advance to the next level.

Location(s) Typically Offered: Off Campus (OF)

Term(s) Typically Offered: Fall and spring

Course Outcomes:
Upon successful completion of this course, students will be able to:

1. Practice proper cooking methods and preparation techniques in food production.

2. Define cooking terms and utilize vocabulary related to food preparation and cooking.

3. Formulate production tasks by priorities. 

4. Demonstrate professional sanitation, demeanor, and workforce skills in all class activities.