Description of Courses
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Prerequisite is HRI 120. Introduces experimental techniques and procedures applied to the development of standardized recipes for the food service industry. Emphasizes sensory quality evaluation to determine general palatability and customer acceptance. Presents laboratory applications of scientific principles to international cuisine, microwave cookery, and baking. Lecture 3 hours. Laboratory 3 hours. Total 6 hours per week.
Last revised: Monday, May-18-2015 10:35
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