Fall 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
|(* indicates prerequisite)||(updated hourly)|
|100||0208568||2.0||8:00 AM||11:40 AM||T||13 409||Rinke||OPEN|
|N01||0208569||2.0||5:00 PM||8:40 PM||T||13 409||Hixon||OPEN|