Aug 10, 2020  
Student Catalog 2020-2021 
    
Student Catalog 2020-2021
Add to Portfolio (opens a new window)

HRT 1114 - Culinary Principles I

4 Semester Hours
Fundamentals of food preparation and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, stocks, sauces, and farinaceous items. Two hours lecture and four hours laboratory.



Add to Portfolio (opens a new window)