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Fall Semester Schedule

HMT 1101 Basic Culinary Skills

2.0 Credit Hours

Knowledge and skill development of commercial kitchen operations. Through lecture and demonstration modules, students will attain skill in mise en place and stocks, soups and sauces. One classroom, two lab hours per week.
Prerequisite:   DEV 0012  AND DEV 0022  AND DEV 0032

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 OPEN
  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 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.