HRT1114 — Culinary Principles I
HRT 1114 - Culinary Principles I HRT 1114 - Culinary Principles I 4 Credits Fundamentals of food preparation and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks and sauces, and farinaceous items. Prerequisite: None Corequisite: None Prerequisite/Corequisite: None 2 Hours Lecture 4 Hours Lab