Spring 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
|(* indicates prerequisite)||(updated hourly)|
|100||0213467||4.0||8:00 AM||8:50 AM||T||13 207||Hixon||OPEN|
|N01||0213468||4.0||5:00 PM||5:50 PM||M||13 421||Davis||OPEN|