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Apr 28, 2024
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HGMT 2310 - Hospitality Food Production3 credit(s)
Beginning culinary skills such as knife skills are taught in this course. Students practice basic cooking methods and prepare soups, stocks and minor sauces. Standard weights and measures are applied to recipe conversions. Proper sanitation techniques for a food service operation will be emphasized. F/S
1 hour lecture / 4 hours laboratory
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