Eric Breckoff

Eric Breckoff
Associate Professor of Culinary Arts
Business, Mathematics & Technologies

Office Hours: 

Tuesday: 10:00 am-4:00 pm
Thursday: 10:00 am-2:00 pm
Office located at the Jefferson School Center, 233 Fourth Street NW in the Starr Hill neighborhood of downtown Charlottesville.
Jefferson School: J129A

Courses: 

  • HRI 207 - American Regional Cuisine
    Prerequisite: HRI 218 AND HRI 158. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week. 3 credits
  • HRI 251 - Food and Beverage Cost Control I
    Prerequisite: MTH 120 or department consent. Part I of II. Lecture 3 hours per week. 3 credits.
  • HRI 215 - Food Purchasing
    Prerequisite: MTH 120 or department consent. . Lecture 3 hours per week. 3 credits
  • HRI 218 - Fruit, Vegetable, and Starch Preparation
    Prerequisite: HRI 106 AND HRI 158. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week. 3 credits
  • HRI 145 - Garde Manger
    Prerequisite: HRI 106 AND HRI 158. Corequisite: HRI 207. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week. 3 credits
  • HRI 190 - Hotel Restaurant Management Internship
    Department consent required. Credit/practice ratio not to exceed 1:5 hours. May be repeated for credit. 3 credits
  • HRI 206 - International Cuisine
    Prerequisite: HRI 207 AND HRI 158. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week. 3 credits
  • HRI 159 - Intro to Hospitality Industry Computer Systems
    Familiarizes students with computerized information technology to manage information, support decision making and analysis, improve processes, increase productivity and enhance customer service in the hospitality industry. Lecture 3 hours. Laboratory 2 hours. Total 5 hours per week. 4 credits
  • HRI 224 - Recipe and Menu Management
    Prerequisite: HRI 106 AND HRI 158. Lecture 3 hours per week. 3 credits
  • HRI 158 - Sanitation and Safety
    Covers the moral and legal responsibilities of management to insure a sanitary and safe environment in a food service operation. Emphasizes the causes and prevention of foodborne illnesses in conformity with federal, state and local guidelines. Focuses on OSHA standards in assuring safe working conditions. Lecture 3 hours per week. 3 credits
  • HRI 219 - Stock, Soup, and Sauce Preparation
    Prerequisite or Corequisite: HRI 106 AND HRI 158. Corequisite: HRI 106. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week. 3 credits