Description of Courses
[ NVCC Home Page | Catalog Search | Table of Contents | Description of Courses | HRI - Hospitality Management | Divisions | Previous Page | Next Page ]
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.
Last revised: Monday, May-18-2015 10:26
Comments to: Programming Support Services