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Dec 24, 2024
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HRT 281/281L - Professional Cooking I (2/2) Hands-on cooking, tasting and evaluating approach used to teach students professional cooking techniques. Emphasis on understanding how ingredients and cooking techniques affect product outcome.
Prerequisite(s): HRT 225 , HRT 276 . Corequisite(s): HRT 281 and HRT 281L. Component(s): 2 lecture discussions, 2 three-hour laboratories. Note(s): Product fee required.
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