HRI 218 01A Fruit, Vegetable, and Starch Preparation

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.

3 credits

STATUS: OPEN

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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