HRM 103 - Professional Food Preparation Techniques

Institution:

Bergen Community College

Subject:

Description:

This course is the study of the techniques used in the preparation of such basic foods as vegetables, potatoes, eggs, fish, shellfish, and meats. Theories of grilling, frying, broiling, and sauteing, as well as demonstrations, lectures, and laboratory work on meat cuts and their utilization are included in the course Lecture [1.00], Laboratory [4.00].

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.bergen.edu

Phone Number:

(201) 447-7200

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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