Spring Semester Schedule
HMT 2209 Advanced Culinary Skills
3.0 Credit Hours
This capstone course is designed to test the knowledge and skills of the cook by planning, coordinating and cooking advanced menus. Six lab hours per week.
Prerequisite: HMT 1108 AND HMT 2206
Prerequisite: AND Restricted to Majors
|(* indicates prerequisite)||(updated hourly)|
|111||0187452||3.0||8:00 AM||8:50 AM||F||13 423||Leibold||OPEN|