Credits:2 Lecture Hours:2 Lab Hours:0 Practicum Hours:0 Work Experience:0 Course Type:Voc/TechThe study of the principles and procedures of quantity food production as they apply to salads, soups, vegetables, entrees and desserts. Emphasis on organization and recipe standardization. Prerequisite:HCM 143, HCM 144 Prerequisite OR Corequisite:HCM 153