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Food Production Lab II (HCA 213)

Term: 2014-2015 - Spring Term

Faculty

Karen A Christy
E-mail address is hidden, click here to e-mail
Office Hours:
  • Monday 8:00 AM to 10:00 AM
  • Monday 10:00 AM to 12:00 PM
  • Monday 12:00 PM to 12:30 PM
  • Monday 12:30 PM to 3:00 PM
  • Monday 3:00 PM to 5:00 PM
  • Tuesday 8:00 AM to 10:00 AM
  • Tuesday 10:00 AM to 12:00 PM
  • Tuesday 12:00 PM to 12:30 PM
  • Tuesday 12:30 PM to 3:00 PM
  • Tuesday 3:00 PM to 5:00 PM
  • Wednesday 8:00 AM to 10:00 AM
  • Wednesday 10:00 AM to 12:00 PM
  • Wednesday 12:00 PM to 12:30 PM
  • Wednesday 12:30 PM to 3:00 PM
  • Wednesday 3:00 PM to 5:00 PM
  • Thursday 8:00 AM to 10:00 AM
  • Thursday 10:00 AM to 12:00 PM
  • Thursday 12:00 PM to 12:30 PM
  • Thursday 12:30 PM to 3:00 PM
  • Thursday 3:00 PM to 5:00 PM
  • Friday 8:00 AM to 10:00 AM
  • Friday 10:00 AM to 12:00 PM
  • Friday 12:00 PM to 12:30 PM
  • Friday 12:30 PM to 3:00 PM
  • Friday 3:00 PM to 5:00 PM
  •  
    Brian M Romano
    E-mail address is hidden, click here to e-mail
    Office Hours:
  • Monday 12:00 PM to 4:30 PM
  • Monday 8:00 PM to 11:30 PM
  • Tuesday 12:00 PM to 4:30 PM
  • Tuesday 8:00 PM to 11:30 PM
  • Wednesday 8:30 AM to 11:00 AM
  • Wednesday 11:00 AM to 12:00 PM
  • Wednesday 1:00 PM to 4:00 PM
  • Wednesday 4:00 PM to 5:00 PM
  • Thursday 2:30 PM to 4:00 PM
  • Thursday 7:30 PM to 2:30 PM
  • Friday 10:00 AM to 1:00 PM
  •  
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    Schedule

    Mon-Tue, 8:15 AM - 11:15 AM (1/5/2015 - 5/12/2015) Location: EMP FHTC M114D

    Description

    Students will demonstrate a mastery of skills previously learned in HCA 112A-Food Production Lab I. Using safe, sanitary, and productive food preparation procedures they will demonstrate the ability to identify various grades of food products, correct purchasing and storage methods and proper cooking techniques.