HRT 1115 - Culinary Principles I

5 Credit Hours

Introduction to the foodservice industry emphasizing sanitation and safety, tools and equipment, basic cooking principles, the recipe (its structure and use) , the menu, and fundamentals of food preparation and cookery emphasizing high standards for preparation of, but not limited to such foods as stocks, sauces, soups, and meats.

Lecture Hours: Four hours lecture.
Lab Hours: two hours lab.

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HRT 1115 - Culinary Principles I