HRI 106 01L Principles of Culinary Arts I

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

STATUS: OPEN

FALL 2018: COURSE DETAILS
CLASS # 45235 SECTION: 01L SESSION: 15W
INSTRUCTOR: Mary Bright CREDITS: 0.00
COURSE PREFIX: HRI CATALOG NUMBER: 106
LOCATION: GLENNS DAYS: M ROOM NUMBER: 0115

CLASS TIMES: 01:45 PM – 04:45 PM

NOTES: Requires enrollment in HRI 106-01.







 

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