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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

Spring Term 2013 Schedule
Booklist for HMT 1112
  LAB SEC CALL HRS START END DAY ROOM INSTRUCTOR STATUS
(* indicates prerequisite) (updated hourly)
  333 0191227 4.0 5:00 PM 5:50 PM M 13 404 Hixon OPEN
  335 0191228 4.0 8:00 AM 8:50 AM T 13 421 Bridges OPEN
  338 0191229 4.0 8:00 AM 8:50 AM W 13 421 Bridges OPEN
  401 0193641 4.0 7:50 AM 11:30 AM TTH PCI Shannon OPEN
    Restricted to PCI Students
    BDATE: 03/11/2013, WR: 03/15/13, WW: 04/23/13, EDATE: 05/05/2013
*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.