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May 02, 2024
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2020-2021 College Catalog [ARCHIVED CATALOG]
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HMRM 2240 - Entrees & Advanced Sauces3 credit(s)
The following course must be taken before or at the same time: HMRM 1460 Principles of Food Preparation
In this course, emphasis is put on meat identification and fabrication, appropriate vegetable and starch selections and accompaniments. Breakfast cookery and quantity food preparation will also be taught. Students will plan, execute and successfully serve Entrees with complementary side items. Time management, mise en place, and sanitation and safety will be reinforced during this course as well. Sauces that accompany each dish will be prepared. In addition to scheduled class times, students will also participate in several night services.
Contact Hours: Class- 8 Practical Lab- 113 Clinical- 0 Internship- 0
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