HRT 281/281L - Professional Cooking I (2/2)

Hands-on cooking, tasting and evaluating approach used to teach students professional cooking techniques. Emphasis on understanding how ingredients and cooking techniques affect product outcome.

Prerequisite(s): HRT 225, HRT 276.
Corequisite(s): HRT 281 and HRT 281L.
Component(s): 2 lecture discussions, 2 three-hour laboratories.
Note(s): Product fee required.