Apply a variety of theories, methods, and philosophies of food production, service, styling, composition, and presentation in a restaurant simulation setting. At the end of this course students will be able to demonstrate critical thinking techniques by creating unique culinary dishes through open-ended cooking exercises. Lab fee $350. Prerequisite: HRM 190 and HRM 205 or permission of the Director of the HCAT Institute. Note: Students must provide the required uniform and knife kit.
Term: Spring 2025
Course Type: Credit - 3 Credits
Section: 500
Ways to take the class: Face-to-face
Days: Varies
Time: 5:30PM to 6:30PM
Start Date: 01/23/2025
End Date: 05/18/2025
Location: Off-Campus
Room: Varies
Instructor: Michael R Levins (Subject to change)
Class Size: 16
Section Info: This section meets in-person from 5:30:30-10:30pm at the HCAT building. Thursday 5:30 pm to 6:30 pm for lecture, 6:30-10:30pm for lab. Note: Student must provide the required uniform, knife kit and culinary add-on kit.