Course Description

HRTM 202 INTRO CULINARY HOSPITALITY & SANITATION   3.0 Credit(s)
Many hospitality enterprises are focused on food as a product that is offered to the public. Food brings people together, this class will focus on basic culinary skills in a commercial kitchen setting (learning to use a knife safely and the Mother sauces). We hold the safety of the public in our hands and this course will include a nationally recognized food safety credential ServSafe - food handling certificate.
Offered: Spring Semester All Years