HPRM 3012 - Culinary Theory & Skills

Credit Hours: (3)

Description: This course will provide the student with an in-depth understanding of primary culinary theory and techniques. The primary goal of this class is to acquire the culinary skills needed for success in a career within the food service or hospitality industry. In addition to more in-depth learning, students will develop skills including kitchen safety and sanitation, knife skills, stock production, soups, sauces, breakfast cooking, and fresh pasta. The course also provides an overview of basic culinary units of measure, culinary history, and professionalism in the culinary industry. Fee $60 per credit hour Lab Fee