Course develops basic skills needed in the kitchen. Students begin by learning proper techniques, terminology and equipment for activities ranging from carving to garnishing. Prepare small quantity menus in a commercial-kitchen setting and review quality standards. Builds on techniques learned in HRM 121 to expand skills and knowledge of food-preparation standards. Lecture and class participation in menu preparation are conducted in the HRM kitchen facility and will cover quantity food preparation, international cuisine and theme menus.
Course is suitable for professional or amateur food service students.
Introductory course reviewing the principles of baking. Students will prepare yeast and quick breads as well as cakes, pies and pastry. Emphasis also is on presentation and basic cake decoration. Practical baking for the beginner and experienced alike. Students are introduced to the basic techniques and variations of yeast doughs including quantity preparation of whole wheat, white, sweet dough, pizza and various specialty bread and roll doughs.