HCA132 Intermediate Culinary Techniquesand Theory

3 Credit Hours

Students will demonstrate a mastery of skills previously learned in HCA 104 Culinary Techniques & Theory. Using safe, sanitary, and productive food preparation procedures they will demonstrate the ability to identify various grades of food products, correct purchasing and storage methods and proper cooking techniques. Pre requisites: HCA104 Culinary Techniques and Theory , HCA106 Introduction to Baking and Pastries and HCA128 Food Sanitation

2021 Spring Term

Section: A
Course Format: On-Campus Seats Available: 11/20
Type Location Dates Time Meeting Days Instructor
In-Person FHTC M112B 03/10/21 - 05/13/21 8:30 AM - 11:30 AM M T W R Alberto Navarro-Trujillo
Type In-Person
Location FHTC M112B
Dates 03/10/21 - 05/13/21
Times 8:30 AM - 11:30 AM
Meeting Days M T W R
Instructor Alberto Navarro-Trujillo