HIA 101 — Knife Skills #
Basic knife skills, including how to hold a knife properly, knife safety, knife sharpening; basic knife cuts, such as brunoise small dice, medium dice, large dice, fine julienne, julienne, battonet, paysanne, and tornee; and proper fruit and vegetable preparation. (Fall 2022) (course fee required)
Prerequisites: HIA 115
Part of
- Hospitality Industry Administration Culinary Arts, Associate in Applied Science Pathway: Hospitality Industry Administration Degree Type: Associate in Applied Science Curriculum Code: HIA.CUL.AAS
- Culinary Training Certificate Pathway: Culinary Training Certificate Type: Basic Curriculum Code: HIA.CUL.CERT
- Baking and Pastry, Associate in Applied Science Pathway: Baking and Pastry Degree Type: Associate in Applied Science Curriculum Code: HIA.BKG.AAS
- Baking and Pastry Certificate Pathway: Baking and Pastry Certificate Type: Basic Curriculum Code: HIA.BKG.CERT
- Beverage Management Certificate Pathway: Beverage Management Certificate Type: Basic Curriculum Code: HIA.BVM.CERT
- Hospitality Industry Administration Hotel/Motel Management, Associate in Applied Science Pathway: Hotel/Motel Management Degree Type: Associate in Applied Science Curriculum Code: HIA.HMM.AAS
- Restaurant Management, Associate in Applied Science Pathway: Restaurant Management Degree Type: Associate in Applied Science Curriculum Code: HIA.RST.AAS
- Restaurant Management Certificate Pathway: Restaurant Management Certificate Type: Basic Curriculum Code: HIA.RST.CERT