Official Course Description: MCCCD Approval: 06/26/90
HRM231AA 19906-19915	LEC LAB	0.50 Credit(s) 2.50 Credit(s)	0.50 Period(s) 7.50 Period(s)
Culinary Arts I (Hot Foods)
Theory and practice in planning and preparing hot foods in a commercial kitchen. Experience in preparing and cooking foods from each major hot food area: soups, sauces, entrees, and vegetables. Designed to develop knowledge and skills used in modern commercial kitchens. Prerequisites: Admission to program or permission of department. Corequisites: HRM233 and HRM235.