Principles of Culinary Arts I-II - HRI 106 at Northern Virginia Community College


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HRI 106 - 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 I of II.
Lecture 2-3 hours. Laboratory 1-3 hours. Total 3-5 hours per week.
3 credits

Schedule at Northern Virginia Community College

Class # Section Credits Day Time Start Location Mode
19195 HRI 106-002N 3
   W   
6:00 p.m.-9:55 p.m.
2020-08-24 Annandale P
Food lab is included. Chef uniform or white uniform is required for class. Consult instructor at the first class meeting for details.
47900 HRI 106-03YN 3
   W   
12:45 p.m.-4:40 p.m.
2020-08-24 Annandale P
Up to 50% of the time you will meet your class in person on campus; you will be expected to attend class in person on the days and times listed on your schedule. For the rest of the time, instruction is done online, independently, on your own time (following the course syllabus and due dates), via CANVAS. Reliable internet access and a computer are required.
Not scheduled
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