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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 2013 Schedule
Booklist for HMT 1112
  LAB SEC CALL HRS START END DAY ROOM INSTRUCTOR STATUS
(* indicates prerequisite) (updated hourly)
  300 0194266 4.0 8:00 AM 9:15 AM M 13 422 Bridges OPEN
    Restricted for DIT students
    Department Chair Permission Rqrd
  374 0194265 4.0 5:30 PM 6:45 PM M 9 306 Bridges 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.