HRI 120 - Principles of Food Preparation (4 CR.)

Applies scientific principles and techniques to the preparation of food, including carbohydrates, such as fruits, vegetables, sugars, and starches; fats, including both animal and vegetable, as well as natural and manufactured; and proteins, such as milk, cheese, eggs, meats, legumes, fish, and shellfish. Lecture 3 hours. Laboratory 3 hours. Total 6 hours per week.

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