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May 04, 2024
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2020-2021 College Catalog [ARCHIVED CATALOG]
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HRM 111 - Commercial Food 3 Credits, 5 Contact Hours (2 lec., 3 lab)
Introduction to all facets of hot food preparation in a commercial kitchen. Includes the application of proper cooking skills and techniques. Also includes the use and/or preparation of a variety of food items, such as sauces, thickening agents, soups, vegetables, starches, meats, and pastries.
Prerequisite(s): HRM 100 Information: This course requires 10 hours of commercial kitchen demonstration.
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