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Professional Culinary Techniques

Course Code:
HCD-114
Course Description:

The study of professional cooking based on a knowledge of ingredients and procedures with an emphasis on classical culinary methods, menu planning, and influences on modern American cuisine.

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

HCD-102

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