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
|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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