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HMGT 1330 - PRINCIPLES OF FOOD PREPARATIONMinimum Credits: 4 Maximum Credits: 4 A study of the various foods, production principles, cooking methods, food storage and equipment utilized in food preparation. Includes both lab and classroom learning opportunities. The classroom component provides the theoretical basis of food types and production processes that will then be demonstrated and experimented with in the lab environment. Requires the purchase of professional uniform and some supplies. Academic Career: Undergraduate Course Component: Lecture Grade Component: LG/SNC Elective Basis Course Requirements: UPB CL: HMGT 0220
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