Sep 26, 2024  
2015-2016 Undergraduate Catalog 
    
Catalog Navigation
  Catalog Home
  Bethune-Cookman University At A Glance
  Accreditation
  Civic Participation and Social Responsibility
  Our Legacy
  Alumni Relations
  Getting Started
  Admissions And Registration
  Financial Aid and Bursar’s Office Information
  Student Life and Support Services
  Academic Programs, Courses, and Policies
  Academic Calendar
  Academic Programs
  Academic Regulations and Policy
  Course Descriptions
  Degree Offerings
  The General Education Curriculum
  What’s New!
  Colleges and Schools
  College of Business & Entrepreneurship
  College of Education
  College of Liberal Arts
  College of Science, Engineering, and Mathematics
  College of Undergraduate Studies
  Online College
  Petrock College of Health Sciences
  School of Nursing
  School of Performing Arts and Communication
  School of Professional Studies
  Full-time Faculty
  Errata to 2015-16 Catalog
  My Portfolio
HELP
2015-2016 Undergraduate Catalog [ARCHIVED CATALOG]

Add to Portfolio (opens a new window)

HM 260 - Food Planning & Prep I Fundamentals and Lab

4 Credit Hours
Prerequisite: HM 110 , HM 250 . Universal methods and procedures of food planning and preparation applicable to all segments of the hospitality industry are introduced, presented, understood, explored and demonstrated in classroom as well as the culinary lab. Included are implications of sanitation & safety procedures, kitchen tools & equipment and application of culinary principles. (SP)


Add to Portfolio (opens a new window)