Prin Professional Cooking I (HRM 214)
Term: 2003-2004 Academic Year Spring
Faculty
There is not currently a faculty member for this course
Schedule
Mon-Wed, 8:00 AM - 8:50 AM (1/12/2004 - 5/9/2004) Location: M
Tue-Thu, 8:00 AM - 9:40 AM (1/12/2004 - 5/9/2004) Location: M
Description
Prerequisite: Culinary Art major/minor orEvent Management major. 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. Fall