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Apr 29, 2024
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2022-2023 Catalog/Student Handbook [ARCHIVED CATALOG]
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HRI 120 - Principles of Food Preparation 4 credit(s) Applies scientific principles and techniques to the preparation of food, including carbohydrates, such as fruits, vegetables, sugars and starches; fats, including both animal and vegetable, as well as natural and manufactured; and proteins, such as milk, cheese, eggs, meats, legumes, fish and shellfish. 3 3 6 Course ID 536511 Effective Date 2011-01-18 Academic Group NDEV
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