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.
|Summer 2019: COURSE DETAILS|
|CLASS # 22345||SECTION: 01A||SESSION: 8W1|
|INSTRUCTOR: Verner Whitecotton||CREDITS: 3.00|
|COURSE PREFIX: HRI||CATALOG NUMBER: 218|
|LOCATION: GLENNS||DAYS: MW||ROOM NUMBER: 0153|
CLASS TIMES: 08:00 AM – 09:50 AM
This course description page is updated daily for your convenience. Please login to myRCC to view real-time course listings and to register.