HMRM 1210 - Kitchen Essentials

3 credit(s)

Students will be taught common kitchen terminology, basic product identification, knife, tools and equipment functions. Introduction to culinary math conversions, weights and measurements. Fundamental principles will be combined with practical skill exercises that will give students skills to build on for future culinary classes.
Contact Hours: Class- 45 Practical Lab- 0 Clinical- 0 Internship- 0