HPMGT 21 - Introduction to Commercial Food Preparation
- Recent Professors
- Whisenant, MarcusDickinson, Donald
- Recent Semesters
- Spring 2027
- Class Size
- 18 students
- Difficulty
- 4.0Lightout of 10
- Credits
- 3
- Prerequisite
- HPMGT 1
- Spring 2027 Sections
- View Spring 2027 sections of HPMGT 21
- Transfers To
- CSU
- Description
- Through a combination of lecture and lab sessions, students are introduced to fundamental culinary principles, techniques, and operations. Students are introduced to, and apply skills in, product identification, ingredient handling, recipe costing, commercial recipe development, cooking fundamentals, and professional standards of commercial kitchen operations.
- Usually Held
- Thu 9:00am–3:30pm