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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

Summer Term 2014 Schedule
Booklist for HMT 1101
  LAB SEC CALL HRS START END DAY ROOM INSTRUCTOR STATUS
(* 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
*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.