Apr 25, 2024  
Reynolds Community College Catalog 2022-2023 
    
Catalog Navigation
  Catalog Home
  Message from the President
  General Information
  Admission & Enrollment
  Financial Aid
  Advising
  Student Resources
  Specialty Programs
  Policies and Procedures
  Program Information
  Curriculum Planning
  Programs A-Z
  Online Programs
  Reynolds and CCWA G3 Programs
  Majors by Degrees
  Majors by Career
  Course Descriptions
  Approved Electives
  College Organization
  Student Handbook 2022 - 2023
  Catalog Archive
  My Catalog
HELP
Reynolds Community College Catalog 2022-2023 [ARCHIVED CATALOG]

Add to Catalog (opens a new window)

HRI 106 - Principles of Culinary Arts II

Credit Hours: 3
Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Part II of II.

Lecture Hours: 2 hours.
Recitation and Laboratory Hours: 3 hours.
Semester(s) Offered: Fall Spring
Prerequisites: The Culinary Arts AAS degree requires that students have the following competencies: (1) Competency in Introductory Algebra MDE 10  as demonstrated through placement or by satisfactorily completing MDE 10 , and (2) competencies in reading and writing as demonstrated by placement in ENG 111  or placement in co-requisites ENG 111  and ENF 3 or completion of a college-level composition course. Students needing to complete developmental studies courses in English or mathematics may take those courses concurrently with HRI courses, if approved by the program head.


Add to Catalog (opens a new window)