2009-2011 College Catalog 
    
    Apr 15, 2021  
2009-2011 College Catalog [ARCHIVED CATALOG]

HRM 214 - Principles of Professional Cooking I


Credit Hours: 4
Prerequisites: HRM 103  and FCN 104  or permission. This course builds on the student’s understanding of basic food preparation principles. Students will be introduced to quality food production and the use of standard recipes as practices in professional environment through laboratory experience. Students examine the relationship between art and science in culinary preparation, the importance of food presentation, and expand their knowledge of kitchen management and terminology. The focus of this class is a culinary approach to food production for a restaurant or hotel setting. Two hours lecture and demonstration each week plus four hours of laboratory each week. Spring-Even # Year