HLTH 332
Principles of Food Preparation
Liberty University · UGRD · Fall 2026
1 section
Catalog description
This course is structured to teach the fundamental and basic concepts of culinary techniques and cookery to include cooking techniques, heat transfer, sanitation, safety, equipment usage and maintenance, food economics, menu development and professionalism. Note: This course must be taken concurrently with HLTH 332L
Sections
Current meeting, instructor, credit, and enrollment details
001
Availability not recently verifiedClass #liberty-1584Fall 2026UGRD4 credits
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