NVCC 2001-2002 Catalog     Description of Courses
	HRI - Hospitality Management
	HRI 106-107	(3 CR.) (3 CR.)
	PRINCIPLES OF CULINARY ARTS I-II
[MENU]     Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Lecture 2 hours. Laboratory 2 hours. Total 4 hours per week. [SIGI]