Principles of Food Preparation Lab

CT Score

1500

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HLTH 330 and HLTH 332 (may be taken concurrently) Students will acquire practical laboratory skills and knowledge concerning 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 332L→unlocks 0 courses

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