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| CURRENTLY BROWSING : HOSPITALITY AND CULINARY ARTS - Culinary Management |
| Theory of Food I |
HOSF 1030 |
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Learn the theory necessary for the practical cooking of stocks, soups, sauces, eggs, breakfasts, short order meals and farinaceous and vegetable cookery. Learn about the basic ingredients in cooking: what they are and how and why they function as they do in the cooking process. |
| Equivalent: HOSF 1029 |
| Fee: $326.00 |
| Hours: 42 |
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