Course Search Results

• HRTM 161: Breakfast

  1.00 Credits

  University of South Carolina-Columbia

  
  Hands-on training in the basic foundations of meal preparation, simple breakfast staples, egg cookery, alternative breakfasts, basic food safety, and new techniques to create personalized dishes.
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• HRTM 162: Cooking for Two

  1.00 Credits

  University of South Carolina-Columbia

  
  Hands-on training in the basic foundations of cooking complete dinners for two people. Includes effective purchasing, appetizers, complete meals, proper table set-up, desserts, and special meal ideas.
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• HRTM 163: Desserts

  1.00 Credits

  University of South Carolina-Columbia

  
  Hands-on training in the basic foundations of meal preparation, staple dessert items, basic food safety, and new techniques to create personalized dishes.
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• HRTM 164: Intro:Hlthy Mediterranean Cook

  1.00 Credits

  University of South Carolina-Columbia

  
  Basic elements of the traditional Mediterranean diet, cooking techniques, and how to cook and eat to stay fit and healthy.
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• HRTM 165: Introduction to Cooking

  1.00 Credits

  University of South Carolina-Columbia

  
  Hands-on training in the basic foundations of meal preparation, cooking basics, simple sauces, complete meals, staple dessert items, basic food safety, and new techniques to create personalized dishes.
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• HRTM 166: Simply French

  1.00 Credits

  University of South Carolina-Columbia

  
  Hands-on training in the basic foundations of meal preparation, French cooking basics, simple sauces, complete meals, staple dessert items, basic food safety, and new techniques to create personalized dishes.
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• HRTM 167: Simply Italian

  1.00 Credits

  University of South Carolina-Columbia

  
  Hands-on training in the basic foundations of classical Italian dishes, including sauteing, frying, and braising, basic food safety, and new techniques to create personalized dishes. CL: 2020.
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• HRTM 168: Tailgating 101

  1.00 Credits

  University of South Carolina-Columbia

  
  Hands-on training in the basic foundations of classic tailgating dishes, including grilling, frying, and braising, basic food safety, and new techniques to create personalized dishes.
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• HRTM 169: ServSafe Sanitation

  1.00 Credits

  University of South Carolina-Columbia

  
  Food safety and sanitation in a commercial kitchen operation. FS: 12/04/2019. CL: 2020.
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• HRTM 190: Topics: Culinary Arts

  1.00 Credits

  University of South Carolina-Columbia

  
  Special topics within the culinary discipline designed to give students a hands-on approach to learning special techniques, cooking styles and preparation, and practical application used in the foodservice industry. Content varies by title. May be repeated. CL: 2020.
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