HRT Food Production Lab
Courses taught in the HRT Food Production Lab
HRT2030/2035 Principles of Food Production Lab
This course introduces HRT students, the future owners and managers of hospitality businesses, to the execution of a meal service from back and front of the house perspectives. Major topics covered are basic menu writing, recipe development, food costing, food science, sanitation, and basic cooking techniques utilized in professional food service organizations.
HRT3031 Baking and Pastry
A hands-on survey of basic baking techniques including yeast breads, quick breads, biscuits, scones, laminated doughs and the science behind baking. Pastry touches on basic cakes, cookies, pies, custards, ice creams, sorbets and specialty desserts. Upon completion, students should feel comfortable executing basic baking and pastry techniques, possess a working knowledge of the science behind them, and have an understanding of contemporary dessert presentations.
HRT3141 Management Beverage Service
An exploration of beverage operations in the hospitality industry. Topics include purchasing, storing, distribution laws and serving alcoholic and non-alcoholic beverages. An introduction to coffee, tea, wine, distilled spirits, sake, mead, beer and hard cider. Discussions of laws and social considerations pertaining to the serving of alcoholic beverages.
HRT4290 Special Topics: Essentials of Cooking
An introductory exploration of basic cooking techniques with a focus on contemporary Creole cuisine. Learn basic soups (gumbo) and sauces, roasting & grilling meats, vegetable cookery, side dishes and simple desserts. Students are introduced to basic classic French mother sauces and knife work. Upon completion, students should be able to execute several complete meals and have a basic understanding of New Orleans cuisine.
HRT Events hosted by the Lab
- Spring and Fall HRT Lunch Series
- EMBA Recruitment Dinner
- HRT Fund Raising Dinners
- Annual Wine Dinner
- Eta Sigma Delta Honors Society Induction Ceremony and Luncheon
- HRT Student Mixers
- American Culinary Federation Meetings