Courses of Study 2011-2012 
    
    Mar 28, 2024  
Courses of Study 2011-2012 [ARCHIVED CATALOG]

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HADM 2360 (formerly 2236) - Culinary Theory and Practice


Fall, spring. 4 credits. Letter grades only.

Prerequisite: HADM 1360 (formerly 1106) . Required. Because this course is laboratory-based, students may not drop after first full week of classes; during first week of class, students may drop only with permission of instructor and/or academic dean. Failure to attend first lab may result in administrative drop.

R. Spies.

This course introduces the student to food and beverage operations through three major components: fundamental food composition and properties, food products and preparation, and food safety. Students prepare recipes, menus, and production schedules. Students develop the ability to recognize properly prepared foods by preparing, tasting, and evaluating them. They also are involved in a project in which they create menus, develop and standardize recipes, and complete a plan for a dining event. Completion of a five-hour practicum experience in the Statler Hotel back-of-the-house is a required course activity.



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