HRI 219 01A Stock, Soup, and Sauce Preparation

COURSE DESCRIPTION: Stock, Soup, and Sauce Preparation
Instructs the student in the preparation of stocks, soups, and sauces. Promotes the knowledge/skills to prepare stocks, soups, and sauces, and to select appropriate uses as meal components.

Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week. 3 credits

STATUS: OPEN

SPRING 2019: COURSE DETAILS
CLASS # 45705 SECTION: 01A SESSION: 15W
INSTRUCTOR: Mary Bright CREDITS: 3.00
COURSE PREFIX: HRI CATALOG NUMBER: 219
LOCATION: GLENNS DAYS: R ROOM NUMBER: 0112

CLASS TIMES: 08:00 AM – 09:50 AM

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