Nov 27, 2024  
Reynolds Community College Catalog 2021-2022 
    
Catalog Navigation
  Catalog Home
  Message from the President
  General Information
  Admission & Enrollment
  Financial Aid
  Advising
  Student Resources
  Specialty Programs
  Policies and Procedures
  Program Information
  Curriculum Planning
  Majors
  Course Descriptions
  College Organization
  Catalog Archive
  My Catalog
HELP
Reynolds Community College Catalog 2021-2022 [ARCHIVED CATALOG]

Add to Catalog (opens a new window)

HRI 218 - Fruit, Vegetable, and Starch Preparation

Credit Hours: 3
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 Hours: Lecture 2 hours.
Recitation and Laboratory Hours: Laboratory 3 hours.
Semester(s) Offered: Fall Spring
Prerequisites: HRI 106 .


Add to Catalog (opens a new window)