HRI 107 - Principles of Culinary Arts II (3 CR.)

Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Lecture 2 hours. Laboratory 2 hours. Total 4 hours per week.

Credit for Prior Learning (CPL) available for this course. More information at https://www.nvcc.edu/admissions/cpl.html.