HRI 219 - Stock,Soup,and Sauce Preparation

Institution:

J Sargeant Reynolds Community College

Subject:

Description:

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.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.reynolds.edu

Phone Number:

(804) 371-3000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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