HRI 106 - Principles of Culinary Arts I

3 credit(s)
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. Offered as a dual enrollment (concurrent) course. 2-3 1-3 3-5 Course ID
539052 Effective Date
2009-08-01 Academic Group
NDEV