HRI 107 - Principles of Culinary Arts II

Credits 3

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. This course is NOT intended to transfer.

Lecture: 2 hours per week Laboratory: 3 hours per week Total: 5 hours per week