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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 2015 Schedule
Booklist for HMT 1101
  LAB SEC CALL HRS START END DAY ROOM INSTRUCTOR STATUS
(* indicates prerequisite) (updated hourly)
  615 0226687 3.0 8:00 AM 12:00 PM M ORW Clayton CLOSED
    Restricted to ORW
    Department Permission Required
  616 0226703 3.0 12:30 PM 3:10 PM T PCI CNCL
    Restricted to PCI
    Department Permission Required
  617 0226705 3.0 8:00 AM 10:40 AM T PCI Shannon OPEN
    Restricted to PCI
    Department Permission Required
  B01 0224815 3.0 8:00 AM 8:50 AM MW 13 224 CLOSED
    B Term
    BDATE: 10/19/2015, WR: 10/23/2015, WW: 12/01/2015, EDATE: 12/13/2015
  B02 0224816 3.0 1:00 PM 1:50 PM MW 13 224 Hixon OPEN
    B Term
    BDATE: 10/19/2015, WR: 10/23/2015, WW: 12/01/2015, EDATE: 12/13/2015
  N01 0224817 3.0 5:00 PM 5:50 PM TH 13 425 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.