HRM-103 Professional Food Preparation Techniques

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 saut?ing, 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

Syllabus for this course.