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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

Summer Term 2015 Schedule
Booklist for HMT 1112
  LAB SEC CALL HRS START END DAY ROOM INSTRUCTOR STATUS
(* indicates prerequisite) (updated hourly)
  100 0220889 4.0 8:00 AM 9:15 AM T 13 423 Leibold CLOSED
    Restricted to DIT Majors, Department Chair Permission Rqrd
  600 0225996 4.0 12:30 PM 8:10 PM F PCI Shannon OPEN
    B Term Restricted to PCI
    Department Permission Required
    BDATE: 06/15/2015, WR: 06/19/2015, WW: 07/28/2015, EDATE: 08/09/2015
  N01 0220890 4.0 3:00 PM 4:15 PM T 13 427 CNCL
*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.