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

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

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