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Course Offerings by Semester

HRI 106 - Principles of Culinary Arts I
Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
Class-SecCourse TitleLocation Times (Days)Instructor
Fall 2018
106-01MAPrin Culinary Arts IMain Campus10:30-3:30pm (T)Hughes
106-02MAPrin Culinary Arts IMain Campus4:00-9:00pm (T)Hughes
Spring 2019
106-01MAPrin Culinary Arts IMain Campus10:30-3:30pm (R)Hughes
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