Nov 24, 2024  
2020-2021 Undergraduate and Graduate Catalog 
    
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2020-2021 Undergraduate and Graduate Catalog [ARCHIVED CATALOG]

HM 235 - Principles of Food Preparation

(3 units)

Application of scientific principles in the preparation of selected food products emphasis on physical and chemical properties of food; methods and techniques of food preparation; factors that contribute to quality of prepared foods.

Letter grade only (A-F). Course fee may be required. (Lecture-discussion 2 hours, Laboratory 3 hours).