HRM 1144 - Food Principles and Production-E 2L 6LL

Institution:

North Arkansas College

Subject:

Description:

This course studies the principles of professional cooking and provides comprehensive information on working with foods and the interplay among ingredients. By emphasizing actual kitchen procedures and techniques, this course provides students with an understanding of how to prepare and/or cook appetizers, sandwiches, salads, dairy products, beverages, stocks, sauces, soups, and vegetables, meats, poultry, seafood, and international dishes.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.northark.edu

Phone Number:

(870) 743-3000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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