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Summer Semester Schedule

HMT 1101 Basic Culinary Skills

2.0 Credit Hours

Knowledge and skill development of commercial kitchen operations. Through lecture and demonstration modules, students will attain skill in mise en place and stocks, soups and sauces. One classroom, two lab hours per week.
Prerequisite:   DEV 0012  AND DEV 0022  AND DEV 0032

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 OPEN
    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.