2020-2021 Catalog and Student Handbook 
    
    Nov 09, 2024  
2020-2021 Catalog and Student Handbook [Archived Catalog]

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HMGT 1425 - Culinary Fabrication


Credits: 3

This course will introduce the principles of identifying, receiving, fabricating and storing vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products and spices.  Students will then explore the subject of meats, poultry, seafood and their application in food-service operations. (NT)



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