HMGT1425 — Culinary Fabrication
HMGT 1425 - Culinary Fabrication HMGT 1425 - Culinary Fabrication This course will introduce the principles of identifying, receiving, fabricating and storing vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products and spices. Students will then explore the subject of meats, poultry, seafood and their application in food-service operations. (NT) Semester Availability: Fall Division: BTD