HRI 211 - Food Principles/Menu Planning

Institution:

Delaware Technical Community College

Subject:

Hotel, Restaurant, & Institutional Management

Description:

This course covers the fundamentals of food principles and cookery. Topics include professionalism, menu planning, sanitation, nutrition, and the importance of planning for the varied responsibilities of food service establishments. Prerequisites: HRI 101 and (Test Score or ENG 101 or higher)

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

08/23/1999 - 06/30/2013 

Institution Website:

www.dtcc.edu

Phone Number:

(302) 739-3737

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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