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Date
Mar 04, 2024
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Information Select the Course Number to get further detail on the course. Select the desired Schedule Type to find available classes for the course.

HOM 250 - Food Preparation I
This course introduces students to the principles and fundamentals of basic cutting and cooking techniques, including meat, fish, poultry, vegetables, baking, and pastries. It also equips students with the fundamental hygiene, sanitation, and safety practices pertaining to the kitchen. Learned concepts and techniques will be demonstrated and practiced in a laboratory kitchen. [3-0, 3cr.].
3.000 Credit hours
2.000 Lecture hours
3.000 Lab hours

Levels: Undergraduate
Schedule Types: Lab, Lecture, Tutorial

Hospitality & Tourism Mgmt. Department


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