2009-2011 College Catalog 
    
    Apr 16, 2021  
2009-2011 College Catalog [ARCHIVED CATALOG]

HRM 314 - Principles of Professional Cooking II


Credit Hours: 4
Prerequisite: HRM 214  or permission. This course continues to build on the student’s understanding of food preparation principles. Students continue their exploration of quality food production, the use of standard recipes, food presentation, terminology and kitchen management. Special attention is given to meats, poultry, game, seafood, freshwater fish, sauces and the cold kitchen. Students have several opportunities to practice their skills in real-world environments. Two hours of classroom experience and four hours of laboratory are required each week. Fall-Even # Year