HM 101 - Introductory Culinary Skills
- Recent Professors
- Scott T. Luong, Rhonda Barsotti, Paul J. Schwab, Brian D. Knirk, Jason Doolittle
- Recent Semesters
- Spring 2027, Fall 2026, Summer 2026, Spring 2026, Fall 2025
- Class Size
- Not published
- Difficulty
- 3.3Lightout of 10
- Credits
- 1.5
- Prerequisite
- None.
- Spring 2027 Sections
- View Spring 2027 sections of HM 101
- Transfers To
- Not transferable
- Description
- This course introduces the foundational skills required for all entry-level food preparation courses. Topics include the development of job skills, equipment utilization, weights, measurements, knife cut identification, speed and accuracy, as well as kitchen product identification and utilization.
- Usually Held
- Tue 12:00pm–1:20pm, Thu 12:00pm–1:20pm, Wed 4:00pm–5:20pm, Mon 12:15pm–1:35pm