Description of Courses
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Prerequisite is HRI 120 or approval of instructor. Studies the principles related to cooking in large quantities. Includes purchasing, production planning, position assignments, and proper use of equipment. Presents and solves problems in expanding and converting recipes and in using alternate cooking methods. Considers traditional and computerized methods. Requires field trips. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
Last revised: Monday, May-18-2015 10:23
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