HMGT 325
Culture and Cuisine.
Virginia State University · UGRD · Fall 2026
1 section
Catalog description
ELECTIVE: An introduction to world cooking techniques including braising, stewing, grilling, and roasting. Lectures and demonstrations revolve around European, North, Central, and South American cuisine, ingredients and plate presentations and service. Prerequisites: HMGT 221 Principles of Food Preparation HMGT 322 Meal Management.
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001
Availability not recently verifiedClass #virginia-1420Fall 2026UGRD3 credits
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