HRM 111 - Commercial Food

3 Credits, 5 Contact Hours (2 lec., 3 lab)

Introduction to all facets of hot food preparation in a commercial kitchen. Includes the application of proper cooking skills and techniques. Also includes the use and/or preparation of a variety of food items, such as sauces, thickening agents, soups, vegetables, starches, meats, and pastries.

Prerequisite(s): HRM 100
Information: This course requires 10 hours of commercial kitchen demonstration.