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Course Description
Supervised hands-on cooking experience to enhance competencies needed in professional cooking.
Pre-requisite
Hospitality and Tourism Management majors only; and HTM 29100/ HTM 29101.
Course Objectives
- Practice the usage of appropriate culinary terminology.
- Inspire confidence in culinary abilities through hands-on practice.
- Define the term "classic" and apply it in selecting and defending recipes.
- Apply the basic principles of preparation and presentation as learned in RHIT 291.
- Practice effective recipe writing following a strict, professional "cookbook" format.
- Develop one-page class presentations outlining food heritage, research and production challenges, formatted recipes and constructive self-critiquing of the week's topic.
- This class will provide you with the opportunity to practice common skills that are essential in our industry. Positive interaction techniques with customers, employees, and co-workers will be emphasized and practiced! The primary goal is to encourage a global examination of food from a traditional, heritage-based standpoint, expanding upon and fueling your declared interest in the Culinary Arts.
Instructor Information
Carl Behnke, MS, CEC, CCE
Office: Stone 152E
Phone: (765) 494-9887
E-mail: chefcarl@purdue.edu
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