COURSE DESCRIPTION: Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Part I of II. Lecture 2-3 hours. Laboratory 0-3 hours. Total 3-5 hours per week. 3 credits
Prerequisite: HRI 125
|FALL 2018: COURSE DETAILS|
|CLASS # 45234||SECTION: 01A||SESSION: 15W|
|INSTRUCTOR: Mary Bright||CREDITS: 3.00|
|COURSE PREFIX: HRI||CATALOG NUMBER: 106|
|LOCATION: GLENNS||DAYS: M||ROOM NUMBER: 0152|
CLASS TIMES: 09:30 AM – 11:30 AM
NOTES: Requires enrollment in HRI 106-01 lab.
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