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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

Fall Term 2014 Schedule
Booklist for HMT 1112
  LAB SEC CALL HRS START END DAY ROOM INSTRUCTOR STATUS
(* 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
*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.