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Food and Cooking Fundamentals

Course Code:
HCD-102
Course Description:

The study of food: ingredient knowledge, cooking techniques, food science, and recipes. Emphasis is on the development of professional culinary skills.

Credit:
3
Instruction methods:
lab: 4.0 Hours, Lecture: 1.0 Hours, Studio: 0.0 Hours
Corequisites:

HCD-104

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