Course Description

Restaurant Kitchen | Using classical cooking methods, develop skills necessary for station work, plating techniques, banquet foods, casual dining and fine dining in a working restaurant. Discuss and practice basic kitchen management techniques including sanitation and organizational skills. Taste and critique recipes prepared in a professional kitchen environment. $885 includes $285 fee. Prerequisites: HCT-333 Servsafe Sanitation Certification Corequisites: HCT-359 Hot Kitchen, HCT-360 Baking Kitchen and HCT-361 Prep Kitchen. Note: Students must wear HCAT uniform.

Learner Outcomes

Apply culinary terminology relating to food preparation; Develop proper knife skills and practices; Demonstrate the safe usage of professional kitchen hand tools and utensils; Apply principles of basic plate presentation; Develop skills used for recipe development and menu design.

Applies Towards the Following Certificates

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