HCM 306 - Basic Cooking Methods

3 credits

This course introduces students to the components and writing of recipes, the preparation of vegetables, moist heat cooking skills such as boiling,simmering, poaching, stewing and braising.

Prerequisite:
HCM 100, HCM 188, HCM 252 all with a C- or better.

Semester Typically Offered:
Spring Only