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Fall Semester Schedule

HMT 1101 Basic Culinary Skills

2.0 Credit Hours

This course is a introduction to food preparation techniques and culinary theory. Basic concepts of kitchen organization and operation, basic terminology, use of standardized recipes, weights and measures, product evaluation, recipe conversion, food composition and introduction to commercial equipment and work methods. American Culinary Federation competency skills included. HMT 1107 must be completed prior to registering for this course or may be taken at the same time. One classroom, two lab hours per week.
Prerequisite:   DEV 0012  AND DEV 0022  AND DEV 0032  OR DEV 0022 AND DEV 0044

Spring Term 2015 Schedule
Booklist for HMT 1101
  LAB SEC CALL HRS START END DAY ROOM INSTRUCTOR STATUS
(* indicates prerequisite) (updated hourly)
  100 0217682 3.0 8:00 AM 12:40 PM M 13 409 CLOSED
  200 0217683 3.0 8:00 AM 12:40 PM W 13 409 OPEN
  300 0219563 3.0 8:00 AM 12:40 PM T 13 409 Leibold OPEN
    Restricted to DIT Majors
  626 0219205 3.0 8:00 AM 10:30 AM F SCI Clayton OPEN
    Restricted to SCI Students
    Department Permission Required
  629 0219206 3.0 8:00 AM 10:30 AM SaSu ORW Thatcher OPEN
    Restricted to ORW Students
    Department Permission Required
  M00 0218573 3.0 12:00 PM 4:50 PM MW OPEN
    OFF SITE LAB REQUIRED
  N01 0217684 3.0 5:00 PM 9:40 PM TH 13 409 OPEN
*Term designations represent when courses are typically offered. They are included for planning purposes only and subject to change. Refer to the current schedule for actual course offerings.