Course Descriptions

Course Number	Course Title	Credits	Description	Competencies
HCM152	Food Preparation II	2	The study of the principles and procedures of quantity food production as they apply to salads, soups, vegetables, entrees and desserts. Emphasis on organization and recipe standardization. Prerequisite: HCM 143, HCM 144, any AAS Core Math. Prerequisite or Corequisite: HCM 153	Loading...