Principles of Food Preparation - HRI 120 at Virginia Western Community College
- HRI 120 - Principles of Food Preparation
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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.
4 credits
Schedule at Virginia Western Community College
Not scheduled at this time
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