Transfermatic
    HM at American River College

    HM 360 - Professional Cooking

    Recent Professors
    Rhonda Barsotti
    Recent Semesters
    Spring 2027, Fall 2026, Summer 2026, Spring 2026, Fall 2025
    Class Size
    Not published
    Difficulty
    4.0Lightout of 10
    Credits
    3
    Prerequisite
    HM 315 with a grade of "C" or better
    Spring 2027 Sections
    View Spring 2027 sections of HM 360
    Transfers To
    CSU
    Description
    Hospitality Management 481 This course covers intermediate and advanced culinary techniques. It includes production standards, recipe analysis, presentation, stocks, sauces, and major ingredients used in professional cooking. The laboratory component includes use of equipment, skills development, and time management in the commercial kitchen.
    Usually Held
    Mon Tue 1:15pm–4:30pm, Mon Tue 11:00am–1:05pm, Mon Tue Wed Thu 10:15am–1:35pm, Mon Tue Wed Thu 8:00am–10:05am