HRI 106 - Principles of Culinary Arts I

(3 CR)

 Prerequisite(s): A placement recommendation for ENF 3 /ENG 111 , or successful completion of all developmental English requirements.

Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food service, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.