Eric Breckoff

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

Office Hours: 

Monday:
10:00 am-4:00 pm
Thursday:
10:00 am-2:00 pm
Friday:
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. Please note that fall office hours on Thursdays are for the 1st 8 weeks of class and Friday hours are for the 2nd 8 weeks.
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 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
    Supervises on-the-job training in selected business, industrial or service firms coordinated by the college. Credit/practice ratio not to exceed 1:5 hours. May be repeated for credit. Variable hours. 1-5 credits Department consent required. Credit/practice ratio not to exceed 1:5 hours. May be repeated for credit. 3 credits
  • HRI 206 - International Cuisine
    Introduces the concepts of cultural differences and similarities and the preparation of the food specialties of the major geographical areas of the world. Focuses on emerging cuisines as they become popular. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week. 3 credits Prerequisite: HRI 207 AND HRI 158. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week. 3 credits
  • HRI 106 - Principles of Culinary Arts I
    Corequisite: HRI 158. Corequisite: HRI 219. Lecture to 3 hours. Laboratory 0 to 3 hours. Total 3-5 hours per week. 3 credits
  • HRI 224 - Recipe and Menu Management
    Presents a comprehensive framework for creating and evaluating recipes and menus for commercial and non-commercial food service operations. Requires students to use microcomputer software to design recipes, recipe files, and menus. Teaches students menu engineering analysis and methods for optimizing menu contribution margin. Lecture 3 hours per week. 3 credits Prerequisite: HRI 106 AND HRI 158. 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