HRM 110 Introduction to hospitality and tourism

HRM 245 Human resource management

Cream of Mushroom Soup

Chapter 1 Food service industry

Breaking down a chicken

Chapter 2 Sanitation

Bechamel sauce

Alfredo sauce

Plating Chicken

Finished Knife Cuts

Trussing Chicken

Straining chicken stock

Sharpening Your Knife

Porkloin trussing

Pork tenderloin cooking

Pork tenderloin cleaning

Poached eggs

Poached eggs I

Knife Nomenclature

Omelett French

Omelett American

Making Chicken Stock

Knife Cuts

Hollandaise Sauce

How to flip an egg in a pan

Cooking your 8 cut chicken

Chapter 25 Breakfast

Chapter 20 Understanding fish and shellfish

Chapter 18 Understanding Poultry and game birds

Chapter 16 Understanding meat and game