Dec 22, 2024  
2019-2020 Catalog/Student Handbook 
    
Catalog Navigation
  Catalog Home
  President’s Message
  Academic Calendar
  Mission Statement
  Accreditation
  General College Information
  College Policies
  Programs of Study
  Description of Courses
  Admission to the College
  Registration and Course Information
  Academic Expections and Grading
  Graduation and Transcripts
  Changes in Regulations
  Student Development Services
  Financial Aid and Scholarships
  Student Handbook
  Student Conduct
  State and Local Organizations, Administrators, Faculty and Staff
HELP
2019-2020 Catalog/Student Handbook [ARCHIVED CATALOG]

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. Lecture 2-3 hours. Laboratory 1-3 hours. Total 3-5 hours per week.