HMT 1112 Food Principles & Basic Preparation
Preparation of culinary cuisine with a wide variety of plate production techniques including soups, sauces, vegetables, fruits, grains, salads, meats, game, poultry, fish and seafood. Apply food pairing, plating, and garnishing techniques to culinary cuisine. Skill training based on American Culinary Federation competencies. Includes recipe conversion, product evaluation and maintenance of a safe, sanitary kitchen. One classroom, six lab hours per week.
Prerequisites: and HMT 2207 and HMT 2200 or HMT 2201 and HMT 1101 and HMT 1107 and Other (Note: HMT 2201 AND HMT 2207 may be taken concurrently with HMT 1112) or Approval of Department
Course Outcomes
- Students will study cooking methods and procedures for basic preparation.
- Students learn proper plate composition.
- Students will demonstrate basic and advance knife skills.
- Students will study the fabrication of specific meat products.
- Students will follow safe handling of knives, operating equipment, and food in a commercial kitchen.
Credit Hours: 4
- Classroom: 1 hour
- Lab: 6 hours
- Division: Business and Public Services
- Department: Hospitality Management
- Repeatable Credit: No
- Offered Online: No
Downtown Dayton Campus
Bldg 13, Rm 224
Faculty: Grass
Term: Summer 2023
Format: Condensed content. Shorter than normal term. Course meets in person on scheduled days and times.
Note: Need to be in Proper Unifrom on the First Day
Course Fee: $140.00
Open Seats: 5
Meets: T from 8:00AM to 9:15AM
Section: 100
Open Seats: 5
Meets: T from
8:00AM to 9:15AM
8:00AM to 9:15AM
Section: 100