HM 115 Professional Cooking I 4 cr. (1-0-9)
- Offered: Fall
- Prerequisite: Hospitality majors only. HM 111 (may take concurrently), or active Michigan ServSafe Managers certificate, or instructor approval.
Serving as the foundation of NMU’s Hospitality Management lab courses, this course introduces students to culinary arts' founding principles. Students are introduced to food service sanitation, terminology, equipment, processes, and cost controls. Through hands-on training, students gain experience in quantity production through the hospitality management programs student-run café. During this operation, they will rotate through the front and back of house positions while learning the production and service of quantity foods for public consumption.