HM 115 - Professional Cooking I

Offered Fall: Yes Offered Winter: No Offered Summer: No Offered Other: No

6 Credits
Hours (Lecture - Discussion - Lab): 2-0-12
Prerequisites: Hospitality majors only. HM 111 (may take concurrently), or active Michigan ServSafe Managers certificate, or instructor approval.

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 safety and sanitation, terminology, equipment, processes, and cost controls. An emphasis is placed on mise en place, complete meal development, and the management of self and others.

Notes: This course requires an added course fee. Contact the department for more details.