HMGT110 — Principles of Food Production- Lecture

(R only) The study of basic principles of cookery, standardization of recipes, and production techniques. Two hours each week. 2 semester hours Course

Part of

• Hospitality Management AAS, Food and Beverage Management Area of Concentration: 347A
• Food and Beverage Management Certificate: 055
• Meeting, Conference, and Event Planning Certificate: 237

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