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HMGT 230   Professional Cooking II* (3 Hours)

Prerequisites: HMGT 120 and HMGT 123.

This is the second 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 advanced level skills in cooking methods, recipe conversion, and professional food preparation and handling. Additionally, the student should be able to safely operate advanced food service equipment used in commercial kitchens. This course consists of lecture, demonstration and participation in food preparation. 3.5 hrs. integrated lecture/lab/wk.