COURSE DESCRIPTION: Instructs the student in the preparation of fruits, vegetables, grains, cereals, legumes and farinaceous products. Promotes the knowledge/skills necessary to prepare menu items from fruits, vegetables, and their byproducts, and to select appropriate uses as meal components.
Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.
|FALL 2018: COURSE DETAILS|
|CLASS # 50438||SECTION: 01A||SESSION: 15W|
|INSTRUCTOR: Mary Bright||CREDITS: 3.00|
|COURSE PREFIX: HRI||CATALOG NUMBER: 218|
|LOCATION: GLENNS||DAYS: T||ROOM NUMBER: 0158|
CLASS TIMES: 09:00 AM – 11:00 AM
NOTES: Requires enrollment in HRI 218-01 lab.
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