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

Class # Section Credits Day Time Start Location Mode
49799 HRI 106-D7A 3
 M W   
8:00 a.m.-9:00 a.m.
2020-08-24 Virtual-RT WW
G153 has been reserved for students to Zoom class lecture.
Books for Online Classes are available for purchase in both the Glenns and Warsaw Campus Bookstores.
49803 HRI 106-D7L1 0
 M W   
9:10 a.m.-10:30 a.m.
2020-08-24 Glenns P
49810 HRI 106-D7L2 0
 M W   
11:00 a.m.-12:30 p.m.
2020-08-24 Glenns P
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