Pre- or corequisite:HRTM 1310 or CULN 1103 or department approval Corequisite:CULN 1110 or department approval Provides theoretical foundation for executing basic kitchen operations, including cooking methods, proper use of tools and equipment, knife skills, sauce, stock, and soup production, quick breads, and breakfast items in a professional environment. Introduces students to applied mathematics as it applies to recipe production, yield adjustment, food costs, and cost ratios.