Prin Professional Cooking II (HRM 314)

Term: 2025-2026 Academic Year Spring

Faculty

Baylee Ann McKinneyShow MyInfo popup for Baylee Ann McKinney

bmckinney@cofo.edu

Fall 2025

Monday: 11:00-12:00

Tuesday: 11:00-12:00 & 1:00-3:00

Wednesday: 11:00-12:00

Thursday: 11:00-12:00 & 1:00-3:00

Friday: By appointment only

Mary Lamae KooglerShow MyInfo popup for Mary Lamae Koogler

mkoogler@cofo.edu

Office Hours - FA2025

• Mondays: 1:00pm - 4:00pm

• Tuesdays:  9:30am - 11am

• Wednesdays: 3pm-4pm
• Thursdays: 9:30am-11am
• Fridays: By Appointment

Schedule

Mon-Wed, 1:00 PM - 3:50 PM (1/12/2026 - 5/8/2026) Location: MAIN KEET KITCH

Description

Prerequisite: HRM 214. 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. Spring