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

Class # Section Credits Day Time Start Location Mode
23485 HRI 106-H11L 0
    Th  
11:30 a.m.-5:10 p.m.
2020-08-24 Jefferson School-City Center WW
Corequisite: HRI 106-J01. Class meets in downtown Charlottesville at the PVCC Jefferson School Center, 233 Fourth St. NW. This lab section combines required in-person classroom instruction on campus with online coursework provided through the college's learning management system (LMS) Canvas. Students are required to meet in-person at the scheduled day(s) and time. Instructors will provide additional details about in-person class sessions during the first week of class.
23483 HRI 106-J01 3
    Th  
8:00 a.m.-11:30 a.m.
2020-08-24 VIRTUAL-REAL TIME WW
Corequisite: HRI 106-J11L. This section is internet-based and requires students to be available online at the days and times listed in the schedule. A significant portion of lectures, discussions, and presentations take place at specific hours using ZOOM and Canvas.
Not scheduled
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