2014-2015 Undergraduate Catalog 
    Oct 07, 2022  
2014-2015 Undergraduate Catalog [ARCHIVED CATALOG]

HTMG 2210 - Applied Techniques Culinary Arts

This course is designed to teach the basic classical cooking techniques, including the basic principles of baking, utilizing a hands-on format. The student will apply the theories and principles acquired in the prerequisite course in the context of a professional kitchen environment. The class will emphasize concepts of efficiency, organization, cleanliness, and time management. 3 credits