HRI 120 - Principles of Food Prepa r Ation

Institution:

Southwest Virginia Community College

Subject:

Description:

(4 cr.) Applies scientific principles and techniques to the preparation of food, including carbohydrates such as fruits, vegetables, sugars and starches; fats, including both animal and vegetable, as well as natural and manufactured; and proteins, such a milk, cheese, eggs, meats, legumes, fish, and shellfish. Lecture 3 hours. Laboratory 3 hours. Total 6 hours per week.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sw.edu

Phone Number:

(276) 964-2555

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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