HPRM 3012 - Culinary Theory & Skills

Institution:

University of Memphis

Subject:

Hospitality and Resturant Management

Description:

This course will provide the student with an in-depth understanding of primary culinary theory and techniques. The primary goal of this class is to acquire the culinary skills needed for success in a career within the food service or hospitality industry. In addition to more in-depth learning, students will develop skills including kitchen safety and sanitation, knife skills, stock production, soups, sauces, breakfast cooking, and fresh pasta. The course also provides an overview of basic culinary units of measure, culinary history, and professionalism in the culinary industry.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.memphis.edu

Phone Number:

(901) 678-2000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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