Principles of Culinary Arts I-II - HRI 107 at Northern Virginia Community College


         
 
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HRI 107 - Principles of Culinary Arts I-II
Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Part II of II.
Lecture 2-3 hours. Laboratory 1-3 hours. Total 3-5 hours per week.
3 credits

Schedule at Northern Virginia Community College

Spring 2024 ➜

Class # Section Credits Day Time Start Location Mode
40208 HRI 107-001N 3
 M     
1:00 p.m.-5:00 p.m.
 2024-01-16 Annandale P
Food lab is included. Chef uniform or white uniform is required for class. Consult instructor at the first class meeting for details.
Fifteen Week
Class meets on campus, on the day(s), time, and location listed on the class schedule.

Summer 2024 ➜

Not scheduled

Fall 2024 ➜

Not scheduled
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