Hotel-Restaurant-Inst Mgmt (HRI) at Lord Fairfax Community College
- HRI 126 - The Art of Garnishing
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Focuses on the relationship between colors and shapes and how they pertain to garnishes. Provides student with knowledge to create impressive presentations.
Lecture 1 hour per week.
1 credits
- HRI 128 - Principles of Baking
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Instructs the student in the preparation of breads, pastries, baked desserts, candies, frozen confections, and sugar work. Applies scientific principles and techniques of baking. Promotes the knowledge/skills required to prepare baked items, pastries and confections.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
3 credits
- HRI 158 - Sanitation and Safety
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Covers the moral and legal responsibilities of management to insure a sanitary and safe environment in a food service operation. Emphasizes the causes and prevention of foodborne illnesses in conformity with federal, state and local guidelines. Focuses on OSHA standards in assuring safe working conditions.
Lecture 3 hours per week.
3 credits
- HRI 195 - Topics In
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Provides an opportunity to explore topical areas of interest to or needed by students.
May be used also for special honors courses. May be repeated for credit. Variable hours.
1-5 credits
- HRI 199 - Supervised Study
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Assigns problems for independent study incorporating previous instruction and supervised by the instructor.
May be repeated for credit. Variable hours.
1-5 credits
- HRI 299 - Supervised Study
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Assigns problems for independent study incorporating previous instruction and supervised by the instructor.
May be repeated for credit. Variable hours.
1-5 credits
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