HMGT 1330 - PRINCIPLES OF FOOD PREPARATION

Minimum 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: Prerequisites: Upper-Level Courses require completion of ENG 0101, ENG 0102, FS 0102, and the MATH competency

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