HM 120 Professional Cooking II 4 cr. (1-0-9)
- Offered: Winter
- Prerequisite: HM 111 (or active Michigan ServSafe Managers certificate) and HM 115, or instructor apporval..
This course extends upon theories and techniques gained in HM 115, refining and enhancing students' culinary arts and managerial skills through the back-of-house operation of programs' student-run fine dining establishment. Hands-on training includes A la carte cooking with an emphasis placed on individual and team production, while the managerial food service role consists of the development of menus, cost controls, and standardized operating procedures. This course will work collaboratively with HM 221 Hospitality Guest Services.