May 26, 2024  
2010-2011 Catalog 
    
2010-2011 Catalog [ARCHIVED CATALOG]

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HRT 1114 - Culinary Principles I

4 SH
(Corequisites: HRT 1213  or by permission of instructor) Fundamentals of food preparation and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, sauces, and farinaceous items. (2 hr lecture, 4 hr lab)



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