HMGT 1330 - Principles of Food Preparation

Institution:

University of Pittsburgh-Pittsburgh Campus

Subject:

Description:

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. Prerequisites: HMGT 0220 Foodservice Management

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.pitt.edu

Phone Number:

(412) 624-4141

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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