Official Course Description: MCCCD Approval: 05/31/88
HMM242 19886-19905	LEC	2 Credit(s)	2 Period(s)
Culinary Principles II
Advanced culinary instruction. Methodology used in contemporary kitchens, including advanced new foods, fishes, meats, fowls, and vegetables. Emphasis on pastillage, sugar pulling, ice carving, and chocolate work. Prerequisites: HMM142.