Aug 17, 2019  
2018-19 Undergraduate Catalog 
2018-19 Undergraduate Catalog [ARCHIVED CATALOG]

HM 312. Culinary Arts & Menu Management

An application of basic food preparation and menu development. Focus is on preparing students to understand gastronomy and communicate with culinary professionals. This course includes development of effective menus, plate presentation, preparation methods, flavor development and food service trends. Lab fee applies. Uniform required. Prerequisite: Minimum of 45 credit hours complete, HM 201 , HM 202 , HM 203 , HM 211  and HM 212  , and ServSafe certified or equivalent or permission of director. Corequisite: HM 310 .