|
Apr 25, 2024
|
|
|
|
HCM 154 - Basic Food Preparation 2.00 Credit(s)
This course teaches students the basic skills of grilling, frying, broiling, sautéing, vegetable cookery, recipe conversion, recipe costing, and creating soups and stocks. 19.8 Lec. Hrs. / 39.6 Lab Hrs.
Corequisite(s): HCM 180
Add to Planning Folder (opens a new window)
|
|