HRT-134 Culinary Operations

Following Food and Beverage Management (HRT-112), this course continues to prepare students to manage food and beverage revenue outlets in hotels, restaurants, and other operations. It covers how commercial food service kitchens are structured, organized, and how they operate in conjunction with front-of-the-house service. Students develop an understanding of the various roles in the food service industry. Hands-on commercial kitchen experience allows students to acquire practical skills, to learn the basics of food preparation and cooking, and to know how to use industry terminology. Special emphasis is given to learning safe, effective, and sanitary kitchen procedures, including the proper cleaning and maintenance of equipment. Students will take the ServSafe and Allergen Awareness industry certifications. Additional expenses may include supplies, equipment, and/or uniforms.
Prerequisites HRT-105, HRT-112, and HRT-121
Gen. Ed. Course No
Mass Transfer Course No
Credits: 4