HMGT 153 Professional Cooking II* (3 Hours)
Prerequisites : HMGT 123.
Prerequisites or corequisites: HMGT 120.
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 intermediate-level skills in various cooking methods, recipe conversion, and professional food preparation. Additionally, the student should be able to safely operate food service equipment used in commercial kitchens. This course consists of lectures, demonstrations, and participation in food preparation.