May 09, 2021  
Student Catalog 2020-2021 (Archived) 
    
Student Catalog 2020-2021 (Archived) [ARCHIVED CATALOG]

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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.



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