HRI 125 - Principles of Commercial Food Preparation

Institution:

Southwest Virginia Community College

Subject:

Description:

(3 cr.)-Studies the principles related to cooking in large quantities. Includes purchasing, production planning, position assignments and proper use of equipment. Presents and solves problems in expanding and converting recipes, using alternate cooking methods. Considers traditional and computerized methods. Requires field trips. Prerequisite HRI 120 or departmental approval. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.

Credits:

3.00

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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