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Summer Semester Schedule

HMT 1101 Basic Culinary Skills

2.0 Credit Hours

This course is a introduction to food preparation techniques and culinary theory. Basic concepts of kitchen organization and operation, basic terminology, use of standardized recipes, weights and measures, product evaluation, recipe conversion, food composition and introduction to commercial equipment and work methods. American Culinary Federation competency skills included. HMT 1107 must be completed prior to registering for this course or may be taken at the same time. One classroom, two lab hours per week.
Prerequisite:   DEV 0012  AND DEV 0022  AND DEV 0032  OR DEV 0022 AND DEV 0044

Fall Term 2014 Schedule
Booklist for HMT 1101
(* indicates prerequisite) (updated hourly)
  100 0213461 3.0 8:00 AM 8:50 AM M 13 409 Chestnut OPEN
  200 0213462 3.0 8:00 AM 8:50 AM W 13 409 Hixon OPEN
  610 0214597 3.0 8:00 AM 10:40 AM SaSu PCI Shannon OPEN
    PCI Students Only
    Department Permission Required
  612 0214598 3.0 12:30 PM 3:10 PM SaSu PCI Shannon OPEN
    PCI Students Only
    Department Permission Required
  N01 0213463 3.0 6:00 PM 9:40 PM W 13 409 Head OPEN
*Term designations represent when courses are typically offered. They are included for planning purposes only and subject to change. Refer to the current schedule for actual course offerings.