HRT 3810 - Professional Cooking II (2)

A hands-on cooking-tasting and evaluating approach is employed to teach students professional advanced cooking techniques. The course emphasizes understanding how ingredients and cooking techniques affect product outcome.

Corequisite(s): HRT 3810L .
Prerequisite(s): HRT 2810, HRT 2810L, and a Current Food Manager Certification that is acceptable as manager-level certification by the Los Angeles County Department of Environmental Health.
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course