HTOR 110

Food Production 1.

West Virginia University · UGRD · Fall 2026

1 section

Catalog description

In this course, students develop basic culinary skills and knowledge of food and kitchen safety; knife skills; sanitation practices; equipment identification; and a survey of raw ingredients including fruit, vegetables, starches herbs, spices and dairy products.

Sections

Current meeting, instructor, credit, and enrollment details

Updated 4 hours ago

001

Availability not recently verified

Class #west_virginia_university-7183Fall 2026UGRD3 credits

Days & times: No scheduled meeting time
Meeting dates: —
Location: —
Instructor: Staff

Class numbers and section codes come from the registrar.

Spot missing or incorrect course data?