HMGT 432 - Advanced Food Preparation

Institution:

Virginia State University

Subject:

Description:

Students are introduced to more in depth cooking techniques, preparatory skills, and inventory evaluation. Lecture, demonstration and production focuses on store room procedures, inventory systems, meat butchery and plate presentation. Prerequisites: HMGT 221, 322

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.vsu.edu

Phone Number:

(804) 524-5000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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