HMGT 1203 Culinary 1

active 1 year, 3 months ago

This Course is OPEN.

Professor(s)

Prof Jessie Riley

Department

Hospitality Management

Course Code

HMGT 1203

Semester / Year

Spring 2023

Course Description

This course focuses on the practical application of foundational culinary terminology and techniques used in a professional kitchen. Emphasis is on proper use of knives, equipment, and utensils in a safe and sanitary manner. Individual and team skills development; organization, timing, recipe structure, and flavoring are focuses in addition to the development of professional attitude and demeanor.

Acknowledgements

This course was created by: Prof Jessie Riley

View the course(s) that this course is based on.

Recent Discussions

Daily Menu Review Soups Daily Menu Review Soups

1. What is your position in today’s production? Which team were you on and who were the team members? 2. Identify your responsibilities and the equipment you needed to fulfill your duties successfully. 3. How successful was your t […] See MoreDaily Menu Review Soups 1. What is your position in today’s production? Which team were you on and who were the team members? 2. Identify your responsibilities and the equipment you needed to fulfill your duties successfully. 3. How successful was your t […]