Learn the fundamentals of cooking, knife skills, culinary terminology, and equipment usage. Prepare a variety of food products in a commercial kitchen setting according to industry standards. Lab fee $225. Prerequisite or Corequisite: A current ServSafe Food Protection Manager Certification, HRM 119, or permission of the Director of the HCAT Institute. Note: Student must provide the required uniform and knife kit. Hotel Restaurant Management degree or certificate students are exempt from purchasing the knife kit.
Term: Fall 2025
Course Type: Credit - 3 Credits
Section: 300
Ways to take the class: Face-to-face
Days: Varies
Time: 11:00AM to 12:00PM
Start Date: 08/27/2025
End Date: 12/14/2025
Location: Off-Campus
Room: Varies
Instructor: Randall Stahl (Subject to change)
Class Size: 16
Section Info: This section meets in-person from 11:00am-4:00pm at the HCAT building. Meeting Wednesday, 11:00 am to 12:00 pm for lecture, 11:00am-4:00pm for lab. Note: Student must provide the required uniform and knife kit