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

Fall 2024 ➜

Class # Section Credits Day Time Start Location Mode
57751 HRI 106-01A 3
 M W   
8:30 a.m.-10:20 a.m.
 2024-08-26 Glenns P
57752 HRI 106-01L 0
 M W   
10:30 a.m.-1:20 p.m.
 2024-08-26 Glenns P
77370 HRI 106-02A 3
  Tu Th  
8:30 a.m.-10:20 a.m.
 2024-10-17 Glenns P
77371 HRI 106-02L 0
  Tu Th  
10:30 a.m.-1:20 p.m.
 2024-10-17 Glenns P

Spring 2025 ➜

Not scheduled
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