Principles of Food Preparation - HRI 120


Advanced Search >>
Distance Learning
Restrict search to:








   Distance Learning Types
Time of Day
Restrict search to:



Term
Restrict search to:



 
 

Offering institutions

HRI 120 - Principles of Food Preparation
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