HRT 2810L - Professional Cooking Laboratory (1)

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

Prerequisite(s):

Current Food Protection Manager Certification that is acceptable as manager-level certification by the Los Angeles County Department of Environmental Health.

Corequisite(s): HRT 2810 .
Component(s): Laboratory
Contact Hour(s): 3 hour laboratory
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course
Note(s): Product fee required