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
|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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