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Fall Semester Schedule

HMT 1112 Food Principles & Preparation

4.0 Credit Hours

Introduces the scientific principles involved in food production, including ingredient function, terminology, preparation and culinary techniques of soups, sauces, vegetables, fruits, grains, salads, meats, game, poultry, fish and seafood. Includes recipe conversion, product evaluation and maintenance of a safe, sanitary kitchen. One classroom, six lab hours per week.
Prerequisite:   HMT 1101  AND HMT 1107

Spring Term 2015 Schedule
Booklist for HMT 1112
  LAB SEC CALL HRS START END DAY ROOM INSTRUCTOR STATUS
(* indicates prerequisite) (updated hourly)
  100 0217706 4.0 8:00 AM 8:50 AM T 13 207 Hixon OPEN
  604 0219213 4.0 8:00 AM 3:00 PM F PCI Shannon OPEN
    Restricted to PCI Students
    Department Permission Required
  609 0219214 4.0 12:30 PM 3:30 PM F SCI Clayton OPEN
    Restricted to SCI Students
    Department Permission Required
  613 0219215 4.0 12:30 PM 3:10 PM SaSu ORW Thatcher OPEN
    Restricted to ORW Students
    Department Permission Required
  N01 0217707 4.0 3:00 PM 3:50 PM T 13 421 Davis OPEN
*Term designations represent when courses are typically offered. They are included for planning purposes only and subject to change. Refer to the current schedule for actual course offerings.