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HSMG 127 - Principles of Cooking & Baking

This course covers the basic concepts involved in the production of the most common food items prepared in food service operations. Students will apply the principles learned in a lab setting by actually preparing and sampling varied types of foods and bakedgoods. Students will become familiar with ingredients, selection criteria, optimal storage, and techniques of preparation. Typically offered Fall, Spring, Summer.
Level: UG
Credit Hours: 3

Ferris Equivalencies: RFIM-127-200405

Department: MKTG


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