HRI 211 - Food Principles/Menu Planning

Description
This course covers basic cooking skills in an institutional setting. Topics include planning and preparing nutritionally balanced menus, keeping abreast of changing technology, and applying creative techniques to new dishes. Prerequisites: HRI 101 and (Test Score or ENG 101 or higher)
Credits
3
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Schedule Planner
Recent Semesters
Spring 2019
Offered
Tu
Avg. Sections
1