Dec 22, 2024  
2015-2016 Undergraduate Catalog 
    
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2015-2016 Undergraduate Catalog [ARCHIVED CATALOG]

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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)


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