NVCC 1996-1997 Catalog
Description of Courses
HRI - Hotel, Restaurant, and Institutional Management
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HRI 120
PRINCIPLES OF FOOD PREPARATION (4 CR.)
Applies scientific principles and techniques to the preparation of food,
including carbohydrates, such as fruits, vegetables, sugars and starches;
fats, including both animal and vegetable, as well as natural and
manufactured; and proteins, such as milk, cheese, eggs, meats, legumes,
fish and shellfish. Lecture 3 hours. Laboratory 3 hours. Total 6 hours
per week.
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