NVCC 1998-1999 Catalog Description of Courses | ||
HRI - Hospitality Management | ||
HRI 120 | (4 CR.) | |
PRINCIPLES OF FOOD PREPARATION | ||
[ NVCC Home Page | Catalog Search | Table of Contents | Description of Courses | HRI - Hospitality Management | Previous Page | Next Page ] 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. Last revised: Monday, May-18-2015 10:37 Comments to: webmaster@nvcc.edu |