May 25, 2026  
2026-2027 Undergraduate Catalog 
    
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2026-2027 Undergraduate Catalog
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HTM 335 - Advanced Culinary Techniques and Applications

4 Credit Hours
This course will cover protein fabrication and cookery, sauce production, starches, grains, vegetables, and plate presentation. Students will learn recipe and menu writing along with the ability to prepare bulk quantities of food.

Contact Hour Distribution: 2 hours lecture and 2 hours lab.
(RE) Prerequisite(s): HTM 101  or FDSC 100* .


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