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.
HMT 1108 AND HMT 2206
AND Restricted to Majors
Booklist for HMT 2209
Fall Term 2012 Schedule
*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.