HRI 107 - Principles of Culinary Arts II

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 II of II. Offered as a dual enrollment (concurrent) course. 2-3 1-3 3-5 Course ID
540340 Effective Date
2010-01-01 Academic Group
NDEV