8 courses with the subject HRI, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
HRI 105Introduction to Culinary Arts1
credit(s) Covers the historical perspective of the cooking and hospitality industry. Includes career paths and opportunities for culinarians, culinary professionalism, people skills, motivational and organizational skills. Offered as a dual enrollment (concurrent) course. 1 Course ID 534771 Effective Date 2008-08-06 Academic Group NDEV
credit(s) Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Part I of II. Offered as a dual enrollment (concurrent) course. 2-3 1-3 3-5 Course ID 539052 Effective Date 2009-08-01 Academic Group NDEV
credit(s) Introduces the fundamental principles of food preparation and basic culinary procedures. Stresses the use of proper culinary procedures combined with food science, proper sanitation, standards of quality for food items that are made, and proper use and care of kitchen equipment. Part II of II. Offered as a dual enrollment (concurrent) course. 2-3 1-3 3-5 Course ID 540340 Effective Date 2010-01-01 Academic Group NDEV
HRI 115Food Service Managers Sanitation Certification1
credit(s) Presents an accelerated survey of principles and applications of sanitary food service, designed to promote the skills of managers in food service establishments licensed by the Commonwealth of Virginia. (Upon successful completion of the course, a certificate of achievement is awarded by the Educational Foundation of the National Restaurant Association and the student’s name is entered in the Foundation Registry.) Offered as a dual enrollment (concurrent) course. 1 Course ID 540341 Effective Date 2010-01-01 Academic Group NDEV
credit(s) Applies scientific principles and techniques to the preparation of food, including carbohydrates, such as fruits, vegetables, sugars and starches; fats, including both animal and vegetable, as well as natural and manufactured; and proteins, such as milk, cheese, eggs, meats, legumes, fish and shellfish. Offered as a dual enrollment (concurrent) course. 3 3 6 Course ID 536511 Effective Date 2011-01-18 Academic Group NDEV
credit(s) Focuses on the relationship between colors and shapes and how they pertain to garnishes. Provides student with knowledge to create impressive presentations. Offered as a dual enrollment (concurrent) course. 1 Course ID 536512 Effective Date 2009-01-01 Academic Group NDEV
credit(s) Instructs the student in the preparation of breads, pastries, baked desserts, candies, frozen confections, and sugar work. Applies scientific principles and techniques of baking. Promotes the knowledge/skills required to prepare baked items, pastries and confections. Offered as a dual enrollment (concurrent) course. 2 3 5 Course ID 157208 Effective Date 2009-08-01 Academic Group NDEV
credit(s) Provides an opportunity to explore topical areas of interest to or needed by students. May be used also for special honors courses. Offered as a dual enrollment (concurrent) course. May be repeated for credit. Variable hours. Course ID 535649 Effective Date 2011-01-18 Academic Group NDEV
