HMRM1310 — Culinary Concepts
HMRM 1310 - Culinary Concepts HMRM 1310 - Culinary Concepts 3 credit(s) The following course must be taken before or at the same time: HMRM 1210 - Kitchen Essentials This course continues to build on the principles, techniques, and culinary theory learned in Kitchen Essentials HMRM 1210. Discussion topics include basic cooking methods and food/menu trends. Focus will be on mise en place and preparing the students to execute basic cooking skills efficiently as they apply to different stations in the kitchen and dining room. Class- 30 Practical Lab- 45 Clinical- 0 Internship- 0