HRT 1114 - Culinary Principles I

Institution:

East Central Community College

Subject:

Description:

Fundamentals of food prepa-ration and cookery emphasizing high standards for preparation of meat, poultry, seafood, vegetables, soups, stocks, sauces, and farina-ceous items. Two hours lecture. Four hours lab. Four semester hours

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.eccc.edu

Phone Number:

(601) 635-2111

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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