2026-2027 Catalog and Student Handbook 
    
    May 02, 2026  
2026-2027 Catalog and Student Handbook

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)

Semester Availability: Fall

Division: BTD