HRI 106 01A Principles of Culinary Art 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 1-3 hours. Total 3-5 hours per week. 3 credits

STATUS: OPEN

SPRING 2019: COURSE DETAILS
CLASS # 45757 SECTION: 01A SESSION: 15W
INSTRUCTOR: Ismael Castro CREDITS: 3.00
COURSE PREFIX: HRI CATALOG NUMBER: 106
LOCATION: GLENNS DAYS: M ROOM NUMBER: 0158

CLASS TIMES: 09:00 AM – 10:50 AM

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