Principles of Food Preparation

CT Score

1500

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HLTH 330 This course is structured to teach the fundamental and basic concepts of culinary techniques and cookery to include cooking techniques, heat transfer, sanitation, safety, equipment usage and maintenance, food economics, menu development and professionalism→HLTH 332→unlocks 1 courses

1 mapped course lists HLTH 332 as a prerequisite. See on the map →

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