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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 2013 Schedule
Booklist for HMT 1101
  LAB SEC CALL HRS START END DAY ROOM INSTRUCTOR STATUS
(* indicates prerequisite) (updated hourly)
  617 0201461 2.0 8:00 AM 9:50 AM SaSu PCI Shannon OPEN
    RESTRICTED TO PCI STUDENTS
    Department Permission Required
  B01 0199966 2.0 8:00 AM 10:40 AM MW 13 409 Hixon OPEN
    B TERM
    BDATE: 10/21/2013, WR: 10/25/13, WW: 12/03/13, EDATE: 12/15/2013
  B02 0199967 2.0 11:00 AM 1:40 PM TTH 13 409 Bridges OPEN
    B TERM
    BDATE: 10/21/2013, WR: 10/25/13, WW: 12/03/13, EDATE: 12/15/2013
  N03 0199968 2.0 4:00 PM 6:40 PM WTH 13 409 Davis OPEN
    B TERM
    BDATE: 10/21/2013, WR: 10/25/13, WW: 12/03/13, EDATE: 12/15/2013
  N04 0199969 2.0 7:00 PM 9:40 PM WTH 13 409 Davis CNCL
  N05 0201596 2.0 7:00 PM 9:40 PM WTH 13 409 Davis OPEN
    BDATE: 10/21/2013, WR: 10/25/13, WW: 12/03/13, EDATE: 12/15/2013
*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.