View Master Syllabus
Summer Semester Schedule
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

Fall Term 2012 Schedule
Booklist for HMT 1112
  LAB SEC CALL HRS START END DAY ROOM INSTRUCTOR STATUS
(* indicates prerequisite) (updated hourly)
  400 0186959 4.0 5:00 PM 5:50 PM M 13 404 Hixon OPEN
  407 0185382 4.0 8:00 AM 8:50 AM T 13 119 Bridges OPEN
  433 0186960 4.0 5:00 PM 5:50 PM W CNCL
  436 0185383 4.0 8:00 AM 8:50 AM W 13 119 Bridges OPEN
  445 0185384 4.0 8:00 AM 2:20 PM TH 13 407 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.