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HMGT 123   Professional Cooking I* (3 Hours)

Prerequisites or corequisites: HMGT 120.

This is the first of two courses in professional cooking methods for students enrolled in hospitality management programs. Upon completion of this course, the student should be able to demonstrate skills in basic cooking methods, recipe conversion, and professional food preparation and handling. Additionally, the student should be able to safely operate common food service equipment used in commercial kitchens. 3.5 hrs. integrated lecture/lab/wk.