Feb 05, 2025  
2021-2022 General Catalog 
    
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2021-2022 General Catalog [ARCHIVED CATALOG]

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HCM 186 - Culinary Foundations I

3.0 Credit(s)
Lecture 3
Lab/Clinical 0
Culinary Foundations I introduces students to basic cooking principles. Topics include an overview of kitchen equipment, safety, sanitation, and basic preparation methods that includes soups, salads, sandwiches, breakfast items, vegetables and starches.


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