2021-2022 Catalog and Student Handbook 
    
    Oct 20, 2021  
2021-2022 Catalog and Student Handbook
Add to Portfolio (opens a new window)

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)



Add to Portfolio (opens a new window)