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Apr 24, 2024
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HCM 199 - Batch Cooking 2.00 Credit(s)
This course is designed to further enhance students’ training in quantity cooking. The overall goal will be for students to plan, prepare, and execute banquets and buffets for varying group sizes. 79.2 Lab Hrs.
Prerequisite(s): A minimum grade of C in HCM 100 and HCM 154 .
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